This whole wheat pita bread yields maximum flavor with minimal effort. If you've never made yeast bread before, consider making this whole wheat pita as your gateway bread! The rest following is all excerpted from Make Ahead Bread, p120: These whole wheat flatbreads are perfect for ripping, dipping or topping. I like them topped with greens dressed with balsamic vinegar and good olive oil and a crumble of feta cheese. These are best served the day they're made, but the good news is that you don't have to make them all on the same day. The dough is good for at least 2 days and up to 4.