Spelt Garlic Pita with Dill and Thyme

Steps

1. Prepare the garlic first: put the garlic cloves and one third of the olive oil in a small pan over low heat and cook gently 10 minutes until soft and golden. Cool, then mash the garlic into its oil with a fork.
2. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast, dried thyme and salt.
3. Stir the honey into the lukewarm water, then add the honey water and the mashed garlic with its oil to the bowl of spelt and bread flours. Mix to a shaggy dough; this is about 65% hydration and 1.8% salt.
4. Knead 6 to 8 minutes until smooth and slightly tacky; spelt is delicate, so stop once it's supple.
5. Cover and let rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size.
6. Divide the dough into 12 pieces of about 85 g, roll each into a ball, cover and rest 15 minutes.
7. 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.
8. Roll each ball into a 6-inch round about 1/4 inch thick. Cover and rest 10 minutes.
9. Bake 3 or 4 rounds at a time directly on the hot steel for 4 to 5 minutes, until puffed with pale golden spots. Stack baked pitas in a clean towel to keep them soft.
10. Stir the dill into the remaining two thirds of the olive oil and brush it over the warm pitas.
11. Let the pitas cool on a rack for 10 minutes before cutting open or serving.