In a medium bowl, combine the active dry yeast, honey or sugar, and warm water. Let it sit for about 10 minutes, or until foamy.

In a large mixing bowl, combine the whole wheat flour, water, olive oil, and optional salt.

Pour the yeast mixture into the center of the flour mixture and stir until the dough forms a ball.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic.

Place the dough in a lightly oiled bowl, turning to coat.

Cover the bowl with a damp towel and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.

Punch down the dough and turn it out onto a lightly floured surface.

Divide the dough into 12 equal pieces.

Shape each piece into a circle and place them on nonstick cookie sheets.

Cover the circles with a damp towel and let them rest for 30 minutes.

On a lightly floured surface, roll each piece of dough into a circle about 6 inches in diameter.

Place the rolled-out pitas on non-stick cookie sheets, loosely covered with kitchen towels, and let them stand for another 30 minutes.

Preheat the oven to 500°F (260°C).

Just before baking, flip each pita over on the baking sheet.

Bake on the bottom rack of the oven for 5 minutes.

You can bake 2 to 3 pita breads on one baking sheet at a time.

Remove the pitas from the baking sheets and let them cool on a wire rack.

Store the cooled pitas in an airtight container in the refrigerator.

To serve, reheat the pitas wrapped in aluminum foil at 350°F (180°C) for 10 minutes.