Za'atar-Style Thyme Sesame Oven Pita

Steps

1. In a large bowl, whisk the bread flour, whole wheat flour, instant yeast, sugar, salt and half of the thyme.
2. Add the lukewarm water and 25 g (about 2 tablespoons) of the olive oil, and stir into a shaggy dough. This is about 65% hydration and 2% salt.
3. Knead on a lightly floured counter for 8 to 10 minutes, until smooth and springy.
4. Place the dough in a lightly oiled bowl, cover and let rise at about 75°F (24°C) for 1 to 1 1/2 hours, until doubled in size.
5. Meanwhile, make the topping: stir the remaining half of the thyme with the oregano, sesame seeds, lemon zest and the remaining olive oil in a small bowl. Set aside.
6. Divide the dough into 12 equal pieces, about 88 g each, and roll each into a smooth ball. Cover and rest 20 minutes.
7. Set a baking sheet or baking stone on the lowest oven rack and preheat to 500°F (260°C) for at least 30 minutes while the dough rests.
8. Roll each ball into a 6-inch round about 1/4 inch thick, keeping the surface even so it puffs. Let the rounds rest under a towel 10 minutes, until slightly puffy.
9. Bake 3 or 4 rounds at a time on the hot sheet for 3 to 4 minutes, until fully puffed and just freckled with gold.
10. As each batch comes out, brush the tops with the thyme-sesame topping and stack the pitas under a clean towel to keep them soft.
11. Cool on a rack for at least 10 minutes before slicing open into pockets.