In a bowl, combine warm water with active dry yeast. Give it a stir and let the yeast bubble and activate. Set aside.

In a stand mixer bowl fitted with a dough hook, add in all-purpose flour, whole wheat flour, sea salt and olive oil.

Once the yeast has activated, pour it into the flour mixture and knead until the dough becomes smooth and shiny, about 8-10 minutes.

If the dough is too moist, add 1 tablespoon of flour and continue kneading. It should be tacky, but not overly sticky. Refrain from adding too much flour.

Transfer the dough to a lightly greased bowl and cover with a lid or plastic wrap.

Leave it to rest in a warm location until doubled in size, about 1-1.5 hours.

Prepare 6 parchment paper squares, about 6-7" in diameter. Set aside.

Once the dough has risen, divide it into 6 equal portions, about 85g each.

Use a rolling pin to flatten and roll out the dough to a round about 6" in diameter, about ⅛" thickness.

Place the dough onto the parchment square.

Repeat with the remainder.

Use a pizza peel to place 2-3 dough rounds onto the baking steel.

Use a pair of tongs to carefully flip over the pitas, and bake for 1 more minute.

Remove from the oven and cool on a wire rack.

Repeat with the remaining pitas.

Cool completely before cutting open.