In a medium bowl, combine yeast, honey, and warm water. Let stand for 10 minutes until foamy.

In a large mixing bowl, combine whole wheat flour, olive oil, salt, garlic powder, sunflower seeds, pumpkin seeds, sesame seeds, and sun-dried tomatoes.

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

Knead the dough on a floured surface until smooth.

Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm, draft-free place for 1 to 1 1/2 hours, until doubled.

Punch down the dough and place it on a lightly floured surface.

Divide the dough into 12 equal pieces.

Shape each piece into a circle and place on a non-stick cookie sheet.

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

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

Place the circles on a non-stick cookie sheet, loosely covered with kitchen towels, and let stand for another 30 minutes.

Preheat the oven to 500°F (260°C).

Just before baking, flip each pita over to its other side.

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

You can bake 2 to 3 pita breads at a time.

Remove the pitas from the cookie sheet and let cool on a rack.

Store in an airtight container in the refrigerator.

To serve, reheat wrapped in aluminum foil at 350°F (175°C) for 10 minutes.