In a large bowl, stir together the water, yeast, sugar, whole wheat flour and 1/4 cup all-purpose flour. Let the mixture sit for 15 minutes. You should see bubbles form.

Add the salt, olive oil and 1-3/4 cups flour. Stir it into a shaggy dough. Knead in the bowl for 1 minute. Transfer to a work surface to knead for an additional 2 minutes. Add as little of the remaining flour as possible.

Let the dough rest for 10 minutes, and knead again for 2 minutes. Place the dough back in the bowl, cover and let rise until it has doubled in size, about 1 hour.

Place a baking stone in the oven and preheat to 475 degrees F.

Divide the dough into 8 balls. Cover the dough with a damp towel and let them rest for 10 minutes. Roll each ball into an 8-inch diameter circle about 1/8-inch thick.

Place the pita on the hot baking stone. Bake for 2 minutes. It should puff up. Then use a spatula to flip it over and bake for another minute. Repeat with the remaining dough.

Pita is best eaten the day it is baked. Store in an airtight container once it has cooled.