Stir together the yeast, maple syrup, and water and let the yeast bloom for 5-10 minutes.

In a large mixing bowl, combine the yeast-water mixture, sourdough starter, flours, salt, and olive oil. Let sit for 20 minutes.

Using your hands or the dough hook of your stand mixer, knead the dough for 2 minutes. Let rest for 10 more minutes, and then knead for 2 minutes again. The dough should be soft and pliable. If the dough is too sticky, add in more flour, 1 tablespoon at a time, and knead until smooth.

Lightly coat the mixing bowl with a small amount of olive oil, place the dough in the bowl, and let rise for 1 hour or until doubled in size.

Preheat your oven to 475 degrees Fahrenheit and place a baking pan on the bottom rack.

Meanwhile, roll the dough into a log and divide into 8 equal pieces. Roll each piece into a firm and smooth ball and cover with a damp towel until the oven reaches temperature.

Roll out the dough balls into 6-8 inch rounds on a floured surface. The exact diameter will depend on how much your dough rose; aim for about ⅛ inch in thickness, as too thin will yield a crispy flatbread rather than a pita.

Bake each dough round individually in the oven for 2 minutes and then flip and cook for 1 minute. The pitas should puff during the first 2 minutes of baking and be lightly golden brown by the end of the final minute. Remove from the oven and let cooling on a baking rack.

Store in an airtight container or bread bag for 3-4 days or freeze for up to 6 months.