Oven-Puffed Cumin Pitas with Za'atar-Style Herbs

Steps

1. Toast the cumin in a dry skillet over medium heat for 1 minute until fragrant, then tip it onto a plate to cool. Finely chop the parsley.
2. In a large bowl, whisk the bread flour, whole wheat flour, yeast, sugar, salt, cooled cumin, and half of the oregano and half of the thyme.
3. Add the lukewarm water, half of the parsley and half of the olive oil; mix into a shaggy dough. This is about 63% hydration and 2% salt.
4. Knead on a lightly floured counter for 8–10 minutes until smooth and elastic.
5. Place in a lightly oiled bowl, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
6. For the topping, stir the remaining olive oil with the remaining oregano, remaining thyme, remaining parsley and the sesame seeds; set aside.
7. Punch down and divide the dough into 12 pieces (about 85 g each). Roll into balls, cover and rest 15 minutes.
8. Meanwhile, place a baking steel or heavy baking sheet on the lowest rack and preheat the oven to 475°F (245°C) for at least 30 minutes.
9. Roll each ball into a 6-inch round about ¼ inch thick, keeping them even so they puff. Cover with a towel while you roll the rest.
10. Bake 3 or 4 rounds at a time directly on the hot steel for 3–4 minutes, until puffed with pale golden spots; the center should reach about 200°F (93°C).
11. As each batch comes out, brush the tops with the herb-sesame oil and stack under a clean towel to keep soft.
12. Cool briefly on a rack before slicing open the pockets.