In a bowl, mix the water and the honey. Add the yeast and mix well. Add the flours to the water mixture and combine the ingredients until there is almost no flour remaining in the bowl. Add the salt. Knead until it is dissolved in the dough.
Transfer the dough to a work surface and knead it for 7-10 minutes until smooth. Round and place the dough in a bowl and cover with a towel. Let the dough rest until nearly doubled in volume.
Divide the dough into about 125-gram pieces. Round each of them to a tight ball and cover them with a towel to rest for 10-15 minutes.
With your hand or with a rolling pin, roll out the pitas to 0.5 cm thick. Place the pitas to proof on a floured towel for 20 minutes.
While the pitas proof, remove your grill grates and place a pizza stone directly over the heat spreader. Start your Spark and set to 600°F.
Begin baking your pita by gently flipping the pita off the towel and into your hand and then quickly onto the pizza stone, right side up! Gently transfer the remaining pitas from the towel to the stone. Close the grill and let the pita bake on the first side for 30-40 seconds.
Remove the pitas from the stone. Cover them with a towel in order to keep them soft and warm.
TIP: When baking with a Spark grill make sure that you open and close the lid as quickly as you can to retain the heat.