Grill-Charred Rye Garlic Pita with Cumin Oil

Steps

1. Prep first: mince all the garlic and split it, 15 g for the dough and the remaining 9 g for the brushing oil. Split the olive oil: 25 g for the dough and the remaining 15 g for the brushing oil. Split the bread flour: 220 g for the dough and the remaining 20 g for dusting.
2. In a large bowl, whisk the rye flour, the dough portion of the bread flour, the instant yeast, the coriander and the salt.
3. In a jug, stir the lukewarm water with the molasses, the dough portion of the garlic and the dough portion of the olive oil.
4. Pour the water mixture into the dry mixture and stir until no dry patches remain. This is about 70% hydration and 2% salt, so the dough will feel sticky and clay-like, which is normal for rye.
5. Knead in the bowl with wet hands for 5 minutes until it holds together and feels smoother; rye dough won't get very stretchy.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1½ times its size; a poke with a wet fingertip should spring back slowly.
7. Meanwhile make the cumin-garlic oil: warm the brushing portion of the olive oil in a small pan over low heat, add the brushing portion of the garlic and the cumin and sizzle gently for 1 minute until fragrant, then take off the heat.
8. Dust the counter with some of the dusting bread flour, turn out the dough and divide it into 12 equal pieces of about 92 g. Roll each into a ball, cover with a towel and rest 15 minutes.
9. Preheat the grill to high, about 500°F (260°C), and brush the grates clean.
10. Using the rest of the dusting bread flour on your hands and rolling pin, roll each ball into a round about 6 inches across and ¼ inch thick, keeping rolled rounds under the towel.
11. Grill 3 or 4 rounds at a time, lid closed, 1½ to 2 minutes per side, until puffed in spots with charred blisters and the center reaches about 200°F (93°C) and sounds hollow when tapped.
12. Brush each hot pita with the cumin-garlic oil, then stack on a rack under a clean towel so they stay soft. Let cool on the rack at least 10 minutes before cutting or splitting.