Add warm water to a clean bowl. Add sugar and stir to dissolve.
Sprinkle yeast over the top of the sugar water and lightly stir so that all the particles are wet. Don’t over-stir. It should become frothy within 3-10 minutes. If it doesn’t, the yeast is bad. Throw out your mixture and begin anew with fresh yeast.
Once the mixture is frothy, stir in salt. Next stir in the whole wheat pastry flour. With a large wooden spoon or a Danish dough whisk, stir until all ingredients are combined.
Turn out onto a lightly floured bread board or countertop and knead for 5 minutes, or until dough is somewhat elastic. It should be tacky but not sticky, nor should it be dry. If it is a little to sticky, knead in a little extra flour. Cover and allow to rise until doubled in size, about thirty minutes.
Deflate the dough and divide into six pieces. To make them even sizes, weight the total dough and divide the weight by six. Cut the dough into even weights. If you don't mind that they are of unequal size, you can skip weighing them. I'm a stickler for uniformity so I always weight them.
Roll each piece into a ball, dusting with a little flour to prevent sticking.
Take each of the balls and flatten them into small discs Roll each disc into a larger disc about 5 inches in diameter. Cover with a towel or plastic wrap and allow to rest for 15 minutes.
While the dough is resting, preheat grill.
After 15 minutes, carefully lift each disc and place it on the grill, taking care not to touch it. (A large grill will bake 3 to 4 pitas at a time.) Bake for 1 1/2 minutes, allowing the pita to rise in the middle. Turn and cook for another 1/2 to 2 minutes. Lift with a spatula and place on a cooling rack. Repeat process with remaining dough.