Let's combine the wet ingredients

1. Add the warm milk and water to a measuring cup. Add the honey and stir to desolve. Set aside

Let's combine the dry ingredients:

1. In a medium sized mixing bowl. add the whole wheat and all purpose flours. Add the salt and yeast. Use a pastry scraper or spatula to gently mix to incorporate the ingredients.

Let's Combine the Dry and Wet Ingredients:

1. Make a well in the center. Pour in the milk mixture. Use the scraper or spatula to combine the wet and dry ingredients until it starts to form a slightly stiff dough.

   Note: I rotate the bowl as I mix the ingredients.

Let's Add the Butter and Knead to Form Soft Dough:

1. Add the butter and use your hands to knead the butter into the dough. This should take about 2 minutes to fully incorporate the butter into the dough.

   Note: The dough with become soft and slightly sticky.

2. Transfer the dough onto a lightly floured work surface. Knead until the dough is smooth and no longer sticky.

3. Lightly grease a medium mixing bowl with oil. Transfer the dough into the greased bowl. Cover with plastic wrap and then drape a kitchen towel over the bowl. Set aside in a draft free location and allow to ferment (rise) for one hour until doubled.

1 Hour Later:

Preheat oven 450F Degrees (I use the convection setting). I use a baking stone that is added to the oven to preheat.

1. Transfer the dough onto a lightly floured work surface.

2. Form a 12 inch log with the dough. Cut the log in half. Then cut each half into 4 portions. You will have 8 pieces of dough.

3. Shape the dough portions into rounds balls. To make the balls, I usually slightly stretch the dough and pull the edges into the center. I then place the seam side down on the work surface. Then pull the edges into the center, rotating as you go to start forming a round. With the seam side down, cuff the ball with your palm and use rotating motion to smooth out the round shape and this will also seal the seam.

   Note: Tutorial video link in notes section.

4. Cover the rounds with the kitchen towel and allow to rest 15 minutes. This resting period will make the dough more pliable and easier to shape.

15 Minutes Later:

1. Use a rolling pin to roll out each piece of the dough to form a 5" to 6" circle. Lightly flour surface if needed.

Let's Bake:

1. If using a preheated baking stone, use oven proof gloves to carefully remove it from the oven.

2. Add about 4 of the pita rounds directly onto the stone. Carefully return the stone to the oven. Bake the breads 4 to 5 minutes until they puff up. Transfer the pita breads onto a kitchen towel and continue cooking any remaining breads.

   Note: All the breads may not fully puff and that is okay. This usually happens if the pitas are rolled out too thin. They will still be soft and chewy.

   The reason from removing the preheated stone and then adding the pitas directly onto the stone is to prevent the oven temperature from falling rapidly.

3. Enjoy. I like to serve this with my chicken meatballs and a salad.