Oven-Puffed Classic Bread Flour Pitas

Steps

1. In a large bowl, whisk the bread flour, instant yeast, sugar and salt together. This dough is about 65% hydration and 2% salt.
2. Add the lukewarm water and the dough portion of the olive oil (20 g) to the flour mixture and stir until a shaggy dough forms.
3. Knead on a clean counter for 8 to 10 minutes, until smooth, elastic and slightly tacky.
4. Rub the remaining olive oil (5 g) around a clean bowl, add the dough, turn it to coat, and cover. Let it rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size.
5. Turn the dough out, divide it into 12 equal pieces (about 85 g each) and roll each into a smooth ball. Cover and rest 15 minutes so the gluten relaxes.
6. Meanwhile, place a baking steel, stone or upside-down heavy baking sheet on the lowest oven rack and preheat to 475°F (245°C) for at least 30 minutes.
7. Roll each ball into an even 6-inch (15 cm) round about 1/4 inch (6 mm) thick, keeping it free of creases so it puffs well. Cover the rounds as you go.
8. Bake 3 or 4 rounds at a time directly on the hot surface for 3 to 5 minutes, until fully puffed and just freckled; they are done at about 200°F (93°C) inside.
9. Stack the baked pitas in a clean towel to keep them soft, and let them cool on a rack for 10 minutes before cutting open the pockets.