Turmeric-Cumin Herb Pita Pockets

Steps

1. Chop the parsley and cilantro finely and set aside.
2. In a large bowl, whisk the flour, yeast-instant, sugar, salt, turmeric, ground ginger and cumin.
3. Add the lukewarm water and two-thirds of the olive oil, then stir into a shaggy dough. This is about 63% hydration and 1.8% salt.
4. Knead on a clean counter for 8 to 10 minutes until smooth and elastic, working in the parsley and cilantro during the last 2 minutes.
5. Rub the bowl with the remaining one-third of the olive oil, turn the dough in it to coat, cover, and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
6. Place a baking steel, stone or heavy upside-down sheet pan on the lowest oven rack and preheat to 475°F (245°C) for at least 30 minutes.
7. Punch down the dough and divide into 12 equal pieces (about 90 g each). Roll into balls, cover, and rest 15 minutes.
8. Roll each ball into a 6-inch round about ¼ inch thick, keeping the surface even so the pitas puff. Cover the rounds with a towel and rest 10 minutes.
9. Bake 3 or 4 rounds at a time directly on the hot surface for 3 to 5 minutes, until puffed and just spotted with color.
10. Stack the baked pitas in a towel to keep them soft, and let them cool on a rack for about 10 minutes before cutting open.