Israelis pita differes from others in that it tends to be fluffier and has a pocket.

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Tanzhong

40 Grams Bread Flour

200 grams water

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Main Dough

210 grams water (105º-110ºF) (82% hydration) or 250 grams water (90% hydration)

11 grams active dry yeast

10 grams sugar

125 grams whole wheat flour

335 bread flour

15 grams olive oil

10 grams fine sea salt

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1. Whisk Tanzhong ingredients in sauce pan over medium low heat for 2 - 3 minutes until thick, pudding-like paste. Should reach 149º - 158ºF

2. Remove from heat and let cool until just warm, 70º-90ºF

3. Mix water, active dry yeast, and sugar in the stand mix. Let sit undisturbed for 10 minutes until a thick foams layer forms. Note: time may range from 9 - 11 minutes

4. To the stand mixer add the cooled Tanzhong, both flours, and olive. Mix with dough hook until a shaggy dough forms, around a minute or less.

5. Sprinkle in salt, and continue to mix for 6 minutes on medium.

6. Place dough in a greased bowl, covered tightly. Leave on kitchen counter until double in size, around 60 - 75 minutes.

7. Turn on pizza oven to 850ºF.

8. Punch dough down and divide into 6 pieces. Roll them into balls and cover with a damp towel. Let them rest on the counter for 20 minutes.

9. Roll each ball into a 6''diameter ½'' thick disc. Place on floured surface and cover with dry towel for 45 - 55 minutes.

10. Turn the oven flame to low and place pita inside. Cook until it fully inflates, 15 to 30 seconds. Flip and cook the other side for 15 - 30 seconds. Toss into a towel lined bowl to steam for 10 - 15 minutes.

    Notes: Things to experiment w.

    Increase hydration percentage to 85% (main dough increased from 210g to 225g)

    Don't do the thangzong

    Cold ferment with 9 grams yeast. Other steps here would be first fermet in fridge for 12-24 hours, then divide into balls for 30 min, then roll into disks for 25 to 35 min.

    Play w whole wheat percentages.

    Experiments:

11. 90% hydration. I like the crumb of this one better. It feels more elastic. Mixing at this hydration was harder with the stand mixer. Also, the over couldn't keep up with the temperature of 12 straight pitas (6 75% and 6 90%), so all the 90% ones were cooked at a lower temperature (700 degrees or lower). Next time delay the 2nd experiment by at least 30 minutes to allow the oven to bound back up to temperature. Also, try an in between hydration like 82%.