• Coat a medium bowl with 1 tsp oil, then set aside.
• In the bowl of a KitchenAid mixer, attach the dough hook and then add the 1 1/4 cup Flour, 1 1/4 cup Whole Wheat Flour, 2 1/4 tsp Yeast and 2 tsp Sugar.
• Whisk the dry ingredients until combined, around 5 seconds.
• Measure the water in a microwave safe cup and then add it to the dry ingredients in the KitchenAid mixer bowl.
• To the dry ingredients, measure and add the 1/4 cup Plain Greek Yogurt and 2 Tbsp Oil and mix until a smooth ball forms, around 3 minutes.
• If the dough is dry, add 1 tsp water at a time and mix after adding each tsp, with a total of 2 Tbsp water, until the dough is slightly sticky.
• Add the 2 1/2 tsp salt to the dough and knead on low for 10 minutes.
• Transfer the dough into the prepared bowl and then flip it over to coat the entire ball with oil.
• Cover the bowl with plastic wrap and rest until risen, around 1 to 1 1/2 hours.
• Dust a rimmed baking sheet with flour.
• Transfer the dough to the counter and then using a bench scraper, divide the dough into 10 pieces, around 2 ounces each.
• Form dough ball into a tight ball and then place them on the baking sheet.
• Brush each ball with 1/2 tsp of the remaining oil, then cover them with a damp towel and rise for 30-60 minutes.
• Preheat the oven to 500 degrees Fahrenheit with a baking stone in the upper-middle rack.

Form the Pita Breads

• Dust two rimmed baking sheets with flour and then lightly dust the countertop.
• Place a Pita Bread Dough ball on the counter, then using a floured rolling pin, roll the dough into a round 1/8-inch thick and 5 1/2 in diameter.
• Transfer the dough round onto the prepared baking sheet, in a single layer.
• Repeat to make each dough round.
• Cover with a clean kitchen towel and let rest for 10 minutes.

Bake the Pita Bread

• If you have, use a peel that is slightly dusted, to transfer two dough rounds to the preheated oven on the baking stone. Try not to flip the dough.
• Immediately close the door once the dough is on the baking stone.
• Bake until the Pita Breads have puffed and are lightly browned, around 3 minutes.
• Use the peel to remove the Pita Bread from the oven and transfer to a wire rack and cover with a dry kitchen towel.
• Repeat with each of the dough rounds until they are all baked.
• Serve warm or at room temperature.