In a bowl, dissolve yeast with sugar and lukewarm water. Let the solution rest until yeast froths.
In a large mixing bowl, add whole wheat flour, salt and activated yeast solution. Start kneading the dough.
Initially the dough will be sticky but after 5 minutes of kneading it will become soft, elastic and non-sticky.
Add oil and knead for 1 more minute.
Place the dough in a greased bowl and cover it with kitchen towel/ Cling wrap. Let the dough rest until it doubles in volume.
Once the dough doubles in the volume, punch it down to release the air.
Now gently fold the dough and divide it into 7 equal portions.
Roll each portion into a circular disc of 6 inches and thickness of ¼ inches with the help of a rolling pin.
Meanwhile keep the oven for preheating at 250 °C.
Place the prepared sheets on a baking tray and bake in preheated oven for 7 to 10 minutes or till puffed up.
Place all the baked Pita breads on a wired rack, cover with a clean kitchen napkin and let them cool for some time.
Just cut the baked pita bread into two equal halves. Open the pocket and choose your choice of stuffing to fill it.