Oven-Puffed Cumin Rye Pitas with Sesame

Steps

1. In a dry skillet, toast the cumin over low heat for 30 to 60 seconds until fragrant, then tip it into a large bowl to cool.
2. Add the rye flour, bread flour, instant yeast and salt to the bowl with the cumin and whisk to make the dry mixture.
3. In a measuring cup, stir the molasses and two-thirds of the olive oil into the lukewarm water until the molasses dissolves.
4. Pour the molasses water into the dry mixture and stir into a shaggy, sticky dough; this is about 67% hydration and 1.8% salt.
5. Knead on a clean counter with wet hands for 6 to 8 minutes until smooth but still a little tacky; rye dough stays stickier than wheat dough.
6. Brush a clean bowl with half of the remaining olive oil, add the dough, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until puffy and about 1½ times its size.
7. Place a baking steel, stone or upturned heavy sheet pan on the lowest oven rack and preheat to 500°F (260°C) for at least 30 minutes.
8. Divide the dough into 12 equal pieces, roll each into a ball, cover and rest 15 minutes so it relaxes.
9. Roll each ball into a 6-inch round about ¼ inch thick, keeping the thickness even so the pita puffs. Brush the tops with the last of the olive oil and sprinkle with the sesame seeds, pressing lightly.
10. Bake 3 or 4 pitas at a time directly on the hot surface for 4 to 6 minutes, until puffed and lightly browned in spots.
11. 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.