Wood-fired pita bread

Combine the bread flour, whole wheat flour, salt and instant yeast in a bowl.

Make a well and add room-temperature water (slightly lukewarm in a cool kitchen), the olive oil and honey; incorporate with a bowl scraper rather than hands.

Scrape the shaggy dough onto the bench without adding flour and knead with the slap and fold: slap the dough onto the surface, pull it toward you, fold it over, give it a 90 degree turn and repeat for about 10 minutes until smooth, firm, less sticky and springing back when poked.

Gather into a tight smooth ball by tucking the dough under itself with the bowl scraper.

Oil the bowl and the dough surface, place rounded side up, cover airtight and let rise at room temperature until about doubled, one to two hours (about an hour and a half here).

Scrape out and divide into eight equal portions of about 125 grams, weighing them on a scale.

Pre-shape each portion: find a flat surface, gather the edges to the center and pinch into a 'garlic bulb', then set seam side down and round with a rapid cupping motion into a smooth, tight ball.

Set the balls on the sheet tray, spritz with oil, cover with plastic and refrigerate for at least a few hours or overnight (or rest covered 15 minutes at room temperature to bake right away).

Roll each cold ball on a floured surface, rounded side down, to a scant quarter inch, about an 8-inch round; place each on its own floured slip of parchment and cover with another piece of parchment.

Let the rolled pita proof about 20 minutes.

Sweep the ash from the floor of the hot wood oven; flour the peel and flip each pita onto it, removing the parchment, so the bubbles even out and the walls bake evenly.

Bake one at a time in the center of the oven until fully puffed like a balloon, under a minute; flip with tongs for about 10 more seconds, rotating since the back is hottest.

At home: remove the racks, put a baking stone on the oven floor, heat to the highest setting, 500 or 550, for about 45 minutes; each pita takes two to three minutes.

Stack baked pita on a second sheet tray under a towel so the steam is reabsorbed and they stay soft.

Store in an airtight bag at room temperature or freeze; brush stale pita with olive oil and bake in a hot oven for pita chips.