Cardamom-Coriander Dill Whole Wheat Pita

Steps

1. Prepare first: chop the dill, slice the green onion and warm the water to about 95°F (35°C).
2. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast, salt, cardamom and coriander until evenly mixed.
3. Stir the honey and two-thirds of the olive oil into the warm water, then pour the water mixture into the bowl of whole wheat flour and bread flour and stir to a shaggy dough. This is about 70% hydration and 1.8% salt.
4. Let the dough rest 15 minutes so the whole wheat bran softens.
5. Add the dill and green onion and knead 8 to 10 minutes until smooth, tacky and elastic.
6. Brush a clean bowl with half of the remaining olive oil, add the dough, turn to coat, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
7. About 30 minutes before shaping, place a baking sheet or stone on the lowest rack and preheat the oven to 500°F (260°C).
8. Divide the dough into 12 equal pieces (about 93 g each), round each into a ball, cover and rest 15 minutes.
9. Roll each ball into a 6-inch round about 1/4 inch thick, keeping the surface free of tears so it can puff.
10. Bake 3 or 4 rounds at a time directly on the hot sheet for 4 to 5 minutes, until puffed with light brown spots.
11. Brush the hot pitas with the last of the olive oil, then stack them in a clean towel to keep soft while you bake the rest.
12. Cool on a rack about 10 minutes before cutting open.