Fresh Milled Whole Wheat Flour Pita Pockets

I am continuing to make breads, cakes, muffins and cookies with Fresh Milled Flour. I am trying to bake with more Fresh Milled Flour and make my food less and less processed.

535 grams hard wheat flour
360 grams warm water
**pull out about 100 grams of the flour to add a bit later. Mix the 435 grams of flour and the 360 grams of water in a mixer quickly, add a cover and let the wheat hydrate for 15-30 minutes

Turn the oven on to 450ºF with a rimmed baking sheet turned upside down in the center of the oven or a pizza stone. Pitas will be cooked on the bottom of the baking sheet, so it needs to be heated with the oven

**After the dough has hydrated add the following:
12 grams salt
10 grams hot water
**stir the salt and hot water together to get the salt to begin to dissolve
1 Tbsp. raw honey
21 grams olive oil
7 grams yeast
The rest of the flour
**Knead for 8-10 minutes
**Cover and let rise 90 minutes
**Turn dough out and divide into 10-12 equal pieces, roll them into a ball and cover with a tea towel
**With your fingers and/or rolling pill shape each dough ball into a flat, 6-7 inch pita. Use very little flour to help dough from sticking
**Cover the raw pitas with a tea towel
**once the oven and pan are heated, place two of the pitas on the bottom of the pan. Bake for 2 minutes until they begin to puff up, flip and bake one more minute.
**Place the hot pitas on a plate and cover with a tea towel.
**Repeat until all the pitas are made
These freeze well