Puffy Oven Garlic Pita with Za'atar-Style Herbs

Steps

1. Roast the garlic: put the garlic cloves in a small ovenproof dish with one third of the olive oil, cover with foil and bake at 350°F (175°C) for 20 minutes until soft and golden. Cool 10 minutes, then mash the garlic with its oil into a paste.
2. In a large bowl, whisk the bread flour, whole wheat flour, instant yeast, sugar, salt and garlic powder.
3. Add the water, the roasted garlic paste and another third of the olive oil. Mix into a shaggy dough, then knead 8 to 10 minutes until smooth and elastic. This is about 62% hydration and 1.8% salt.
4. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
5. Place a baking steel, stone or upside-down heavy sheet pan on the lowest oven rack and preheat to 475°F (245°C) for at least 30 minutes.
6. Divide the dough into 12 equal pieces of about 90 g, shape into balls, cover and rest 15 minutes.
7. Meanwhile, make the topping oil: stir the remaining third of the olive oil with the sesame seeds, thyme, oregano and lemon zest.
8. Roll each ball into a 6-inch round about 1/4 inch thick, keeping the surface even so it puffs. Let the rounds rest under a towel for 10 minutes.
9. Bake 3 or 4 rounds at a time directly on the hot surface for 3 to 4 minutes, until puffed into pockets and just spotted golden.
10. Brush each hot pita lightly with the topping oil, then stack in a towel to stay soft. Cool on a rack for 10 minutes before cutting open.