1. Mix your yeast, olive oil and water and let your yeast activate for 3-4 minutes. Meanwhile, in your stand mixer bowl mix all-purpose flour, semolina, whole wheat flour and salt. Attach your dough hook to the stand mixer and set it on low speed. 

2. Once your yeast is activated, start add your wet mixture slowly to the dry mixture until you have no water left. Set on high speed and let it knead for 8-10 minutes. Let your dough rest for 5 minutes.

3. Divide your dough into 16 equal pieces and shape into balls. Using a rolling pin, roll each ball on a flour dusted surface to 1/8" thickness. (You can make them round our square or any shape you want). Move your rolled dough to a flour dusted surface and cover with a clean towel. Repeat until you have no dough left to roll. Cover your dough balls and let them rise for 90 minutes.

4. Heat up a pan, preferably cast iron, to medium-high heat and place one pita on the pan and bake for 1-2 minutes on each sides. NOTE: keep on flipping your batbout to make sure that it does not burn and that it's cooked evenly. DO NOT let it sit and cook on one side for very long as it will not puff up.

5. Repeat until you don't have any dough left. Serve with anything you want. You can have it with Avocado, cream cheese, honey or anything you love. It's a great sandwich bread. 

Note: For storage I prefer to freeze this bread. Whenever you want it, you can microwave it, or throw it on a pan for a couple of minutes and it's as good as new.