Oven-Puffed Za'atar-Style Oregano Thyme Pitas

Steps

1. In a large bowl, whisk the flour, yeast-instant, sugar, salt, the dough portion of oregano (2 g) and the dough portion of thyme (1 g).
2. Add the lukewarm water and the dough portion of olive oil (20 g); stir into a shaggy dough. This is about 63% hydration and 1.8% salt.
3. Knead on a lightly floured counter for 8 to 10 minutes until smooth and elastic, then return the dough to the bowl and cover.
4. Let rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size and a floured finger poke springs back slowly.
5. Meanwhile, make the herb oil: stir the topping portion of olive oil (20 g), the topping portion of oregano (4 g), the topping portion of thyme (3 g), the sesame seeds and the lemon zest in a small bowl; set aside.
6. Divide the dough into 12 equal pieces (about 83 g each), shape into balls, cover and rest 15 minutes.
7. About 30 minutes before baking, place a baking steel or upturned heavy sheet pan on the lowest rack and preheat the oven to 475°F (245°C).
8. Roll each ball into a 6-inch round about 1/4 inch thick, keeping the surface even so it puffs; cover rounds with a towel.
9. Bake 3 or 4 rounds at a time directly on the hot steel for 3 to 4 minutes, until puffed and lightly speckled with golden spots.
10. As each batch comes out, brush the tops with the herb oil and stack the pitas under a clean towel to stay soft.
11. Cool on a rack for about 10 minutes before cutting open the pockets or serving.