Grilled Spelt Pitas with Basil-Parsley Oil

Steps

1. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast, dried basil and the 11 g portion of salt to make the dry mix.
2. Stir the honey into the lukewarm water, then pour the honey water and the 20 g portion of olive oil into the dry mix and stir into a shaggy dough. This is about 65% hydration and 2% salt.
3. Knead on a clean counter for 5 to 6 minutes, until smooth and slightly tacky; spelt dough tears if overworked, so stop once it is supple.
4. Return the dough to the bowl, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size and a poked dent springs back slowly.
5. Meanwhile, make the herb oil: stir the fresh basil, parsley, garlic, the remaining 1 g of salt and the remaining 50 g portion of olive oil in a small bowl; set aside.
6. Divide the dough into 12 pieces of about 85 g, shape into balls, cover and rest 15 minutes.
7. Preheat the grill to medium-high, about 450–500°F (230–260°C), and clean the grates.
8. Roll each ball into a round about 6 inches across and ¼ inch thick, keeping rolled rounds covered.
9. Grill the rounds 1½ to 2 minutes per side, until puffed with charred spots and the center reaches about 200°F (93°C).
10. Brush each hot pita with the herb oil right off the grill, then cool briefly on a rack and stack under a towel to keep soft before serving.