A very hot oven rapidly creates the steam that puffs up the pita.
Avoiding tears on the surface of each dough disk prevents the pitas from bursting and venting the steam in the oven.
Flipping the pita over when placing it on the stone yields an even thickness of the pita walls.
Charring the pitas in a skillet after baking replicates the intense heat of a traditional oven.
Ingredients
1 cup water (8 ounces; 240ml), 105–110°F (41–43°C)
1 tablespoon (15ml) extra-virgin olive oil, plus more for oiling the bowl
1 tablespoon granulated sugar
2 1/4 teaspoons instant yeast
1 teaspoon kosher salt
1/2 cup whole wheat flour (2 1/2 ounces; 70g)
2 cups all-purpose flour (10 ounces; 280g), plus more for dusting
Place baked pitas onto towel-lined plate and wrap with the overhanging towel. Repeat with any remaining pitas.
For an extra-charred finish, heat a cast iron skillet on the stovetop over high heat until smoking. Working with one pita at a time, briefly heat each side until charred in a few spots, about 30 seconds. Return pita to towel and cover. Repeat with remaining pitas and serve immediately.
