Skillet Cumin Pitas with Cheddar and Jalapeño

Steps

1. Prepare first: shred the cheddar finely and seed and mince the jalapeño; set both aside.
2. Toast the cumin in a dry skillet over medium-low heat for 1 minute until fragrant, then tip it into a large bowl and let it cool.
3. Add the bread flour, yeast, sugar and salt to the cumin and whisk to combine.
4. Pour in the lukewarm water and two-thirds of the olive oil and mix into a shaggy dough; this is about 63% hydration and 1.8% salt.
5. Knead for 8–10 minutes until smooth and elastic, then knead in the cheddar and jalapeño until evenly spread.
6. Brush a clean bowl with half of the remaining olive oil, add the dough, cover and let it rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
7. Divide the dough into 12 equal pieces (about 95 g each), roll into balls, cover and rest 15 minutes.
8. Roll each ball into a round about 7 inches across and 1/4 inch thick; keep them covered and let them rest 10 minutes so they puff well.
9. Heat a heavy skillet over medium-high heat until very hot and brush it lightly with some of the last of the olive oil, using it all across the batches.
10. Cook one pita at a time for 1–2 minutes until bubbles form and the underside is spotted brown, flip and cook 1–2 minutes more until it puffs, pressing gently with a spatula to help it balloon.
11. Stack the cooked pitas in a clean towel to keep them soft, and let them cool slightly on a rack before splitting or serving.