Homemade Oven-Baked Pita Pockets

Method

1. In a large bowl, whisk together the 4 and ¼ cups (648 g) all-purpose flour and the salt. Set aside.
2. In the bowl of a stand mixer fitted with the dough hook, combine the lukewarm water, lukewarm milk, active dry yeast, 1 tablespoon flour, and sugar. Let sit for 8 minutes until foamy on top—this means the yeast is active.
3. Add the olive oil and all the dry ingredients to the yeast mixture. Knead on low speed for 12 minutes until the dough is smooth and elastic.
4. Lightly grease a large bowl with 1–2 tablespoons olive oil. Transfer the dough to the bowl, turn to coat, and cover tightly with plastic wrap. Let rise in the warmest spot of your home until doubled in size, about 1 hour.
5. Preheat the oven to 525°F.
6. Divide the dough into 10 equal pieces.
7. On a lightly floured surface, roll each piece into a 6–7-inch circle, keeping the thickness even. Use extra flour as needed to prevent sticking.
8. Line 3 baking sheets with parchment paper. Optionally, sprinkle with semolina flour.
9. Place 3 pitas on each baking sheet.
10. Cover the pitas with a clean kitchen towel and let them rise for 30 minutes.
11. Bake the trays in the preheated oven for about 4 minutes, until the pitas puff up and form pockets.
12. Transfer the pitas to a plate and serve immediately. Store leftovers in an airtight bag or container in the fridge or freezer.