Whole Wheat Garlic Pita with Turmeric and Ginger

Steps

1. Prepare first: mince the garlic and measure the turmeric, ground ginger, cardamom and black pepper. You will use the olive oil in two portions: half for the garlic-spice oil in the dough, and the remaining half for oiling the bowl and brushing the hot pitas.
2. In a small skillet over low heat, warm half of the olive oil with the garlic for 2 to 3 minutes until fragrant but not browned. Off the heat, stir in the turmeric, ground ginger, cardamom and black pepper. Let this garlic-spice oil cool for 5 minutes.
3. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast and salt.
4. Stir the honey into the lukewarm water, then pour the honey water and the cooled garlic-spice oil into the whole wheat flour and bread flour mixture. Mix into a shaggy dough and let it rest 15 minutes so the whole wheat bran softens. This is about 70% hydration and 1.8% salt.
5. Knead the dough on a clean, unfloured counter for 8 to 10 minutes until smooth, golden and slightly tacky; lightly oil your hands instead of adding more whole wheat flour or bread flour if it sticks.
6. Rub a large bowl with about a teaspoon of the remaining olive oil, add the dough, turn to coat, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size and it springs back slowly when poked.
7. Divide the dough into 12 equal pieces, about 93 g each, round them into balls, cover and rest 10 minutes.
8. Roll each ball into a 6- to 7-inch round about 1/4 inch thick. Keep the rounds covered so they don't dry out.
9. Heat a dry cast-iron skillet over medium-high heat for 5 minutes. Cook one round 1 minute until bubbles form, flip, and cook 1 to 2 minutes until it puffs and has golden-brown spots; flip once more for 30 seconds. Cooked through, the center reaches about 200°F (93°C).
10. Brush each hot pita lightly with the last of the olive oil and stack them in a clean towel to stay soft. Repeat with the rest of the rounds.
11. Let the pitas cool on a rack for 10 minutes before slicing into pockets or wedges.