in a bowl, combine AP and whole wheat flour, whisk to blend.
in another bowl, combine water, sugar and yeast.
Add 1/2 cup of the flour mixture to the bowl of water and yeast and whisk to form a loose pancake-like batter. Let it sit for 10-12 minutes until foamy.
Once the wet yeast mixture has bubbled and risen a bit, add to the remaining flour mixture, along with the oil and salt. Combine and knead for 3-5 minutes until a dough forms. Cover and let rise for 35-45 minutes.
Once the dough has doubled in size, punch it down to flatten and divide into 12 equal sized balls.
Using a rolling pin, on a lightly floured surface, roll the dough out in 6 inch circles. (I prefer my pita on the thicker side, but you could roll it out to 8 inches if you like a thinner pita.)
Preheat your cast iron on high heat, once the skillet is hot, lower to medium heat and cook the pita about 1-1.5 minutes on each side until lightly golden brown. Enjoy warm.