Whole Wheat Garlic Feta Pita Pockets

Steps

1. Warm half of the olive oil in a small pan over low heat, add the garlic and cook 1 to 2 minutes until fragrant but not browned, then stir in the oregano and let the garlic oil cool.
2. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast and salt to make the dry mix.
3. Stir the honey into the water, then pour it into the dry mix along with the cooled garlic oil and stir to a shaggy dough; this is about 67% hydration and 1.5% salt.
4. Knead 8 to 10 minutes until smooth and slightly tacky, then knead in the feta until evenly spread through the dough.
5. Coat a clean bowl with the remaining half of the olive oil, turn the dough in it, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
6. Place a baking sheet or stone on the lowest oven rack and preheat to 475°F (245°C) for at least 30 minutes.
7. Divide the dough into 12 equal pieces, roll each into a ball, cover and rest 15 minutes.
8. Roll each ball into a 6-inch round about ¼ inch thick, patching any feta that pokes through, and let rest covered 10 minutes until slightly puffy.
9. Bake 3 or 4 rounds at a time directly on the hot sheet for 4 to 5 minutes, until puffed into pockets and lightly browned in spots; the centers will be about 200°F (93°C).
10. Stack the baked pitas in a clean towel to keep soft, and let them cool slightly on a rack before cutting open.