Pitta Pockets for 8 Servings

Instructions:

1. Combine the whole-wheat flour, bread flour, salt, and instant yeast in a large bowl. Gradually pour in the warm water and olive oil, stirring until a shaggy dough forms.
2. Turn the dough onto a floured surface and knead for 5-7 minutes until the texture is smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, or until doubled in size.
4. Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a smooth ball.
5. Using a rolling pin, flatten each ball into a circle about 0.5 inch (1.3cm) thick, ensuring edges are even.
6. Preheat oven to 500°F (260°C) with the baking sheet inside. Place dough discs onto the hot parchment-lined sheet.
7. Bake for 2-3 minutes until pittas puff up and turn light golden brown. Remove immediately and wrap in a clean kitchen towel.
8. Slice the pitta open with a serrated knife. Spread hummus inside as a moisture barrier, then stuff with spinach, cucumber, tomatoes, red onion, and chickpeas tossed in lemon juice and olive oil.