Dill and Thyme Rye Pitas

Steps

1. Prep first: finely chop the dill and measure the dried thyme.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast, salt, dried thyme and chopped dill.
3. Stir the honey into the lukewarm water, then pour the honey water and half of the olive oil into the rye flour mixture and mix into a shaggy, sticky dough. This is about 70% hydration and 1.8% salt.
4. Knead on a clean, lightly oiled counter with damp hands for 6–8 minutes until smoother; rye dough stays tacky, so wet your hands again rather than dusting with more of anything.
5. Brush a clean bowl with half of the remaining olive oil (a quarter of the total), add the dough, cover and let rise at about 75°F (24°C) for 60–75 minutes, until puffy and about 1½ times its size.
6. About 30 minutes before the rise ends, place a baking sheet or stone on the lowest rack and preheat the oven to 475°F (245°C).
7. Divide the dough into 12 equal pieces, round each into a ball with damp hands, cover and rest 15 minutes.
8. Roll each ball between two sheets of parchment into a 6-inch round about ¼ inch thick, keeping the surface even so the pitas puff; rest the rounds covered for 10 minutes.
9. Bake 3 or 4 rounds at a time directly on the hot sheet for 4–6 minutes, until puffed and lightly browned in spots.
10. Brush the hot pitas with the last of the olive oil (the final quarter) and stack them in a towel to stay soft while baking the rest.
11. Let the pitas cool on a rack for at least 10 minutes before cutting open the pockets.