In a Bosch bowl with dough hook, add:
2 c warm water
1 TB honey
1 tps salt
2 c whole wheat flour
2 TB yeast
Mix thoroughly. Add unbleached flour until mixture cleans sides of the bowl. Knead until smooth and elastic. Divide into 24 pieces for small pitas or 12 pieces for larger pitas. Roll into 1/4" to 1/8" thick circles on a floured surface. (Any creases in the dough will cause the pita to stick together and not form a pocket.) Cover with plastic wrap and let rest for 30 minutes. Bake at 500 on a preheated pizza stone for 3 1/2 minutes. Watch carefully. Remove from oven when pita puffs up and is slightly golden. Place in bag to soften and flatten.
