• Weigh out 535 grams of hard white wheat berries using a food scale. Mill into flour. If your grain mill loses a few grams in the process, make sure to add an extra gram or two to your wheat berries when milling. You want 535 grams of finished flour.
  535 grams hard white wheat flour
• Pour the flour into the bowl of a stand mixer (you can also mix by hand). Add the warmed water, honey, & olive oil. Mix to evenly combine. Cover and let sit about 30 minutes before continuing.
  360 grams water, 21 grams honey, 42 grams extra virgin olive oil
• After the 30 minute rest, sprinkle the instant yeast and salt on top of the flour mixture. Use the dough hook attachment on the mixer to knead the yeast and salt into the dough, then continue kneading until you a get a smooth and supple ball of dough--about 10 minutes. You can also knead by hand.
  7 grams instant yeast, 12 grams sea salt
• Cover the dough and let rise in a warm place until doubled, about 60-90 minutes. Toward the end of the rise, place a baking stone, baking sheet (invert your baking sheet if it has a rim), or large cast iron skillet into the oven. Preheat to 500°F and make sure the stone/sheet/skillet preheats at least 20 minutes before starting to bake the pitas. If you wish to cook in a skillet on the stovetop, see notes.
• When doubled, pour the dough out onto a clean work surface. Use a food scale to evenly divide into 12 pieces, about 80 grams per piece. Roll each section into a ball and cover with a lightly damped tea towel to keep them from drying out as you work.

Baking the Pitas

• FYI: Pitas bake quickly, but you can only bake a couple at a time. The full baking process can take anywhere from 20-30 minutes.
• Grab one of the dough balls and roll it out into a circle about 6-7 inches in diameter. If you have the space to bake 2 at a time, repeat with a second ball.
• Open the oven and place the rolled-out pitas on the baking pan. Close the oven and let it cook for 2-3 minutes until they have puffed. As soon as they puff up, use a pair of tongs to flip the pitas over. Bake for one more minute.
• Remove baked pitas from the oven and wrap in a clean tea towel to keep soft & warm as you work. Roll out your next pita breads and repeat the process until all of the pitas are baked.