I used a different recipe for the dough, but I loved Chef John's instructional video for the learning the technique. I had never made pitas before, but I had some leftover dough from making bolani, and I was out of bolani filling. So, why not pitas? My dough was made with King Arthur 100% whole wheat flour, salt, yeast, and water (no oil). I made a soft, wet dough, and kneaded it until it passed the windowpane test. Then, I let the dough ferment in the refrigerator for 3 days. I used Chef John's suggested technique for making small boules, letting them proof for 30 min., rolling them out, and then letting them rest before grilling in a cast iron skillet. I made my pitas thinner (2 or 3 times as thin) than Chef John, and I used peanut oil to coat the pan. I let my pan get quite hot. Almost all of my pitas were "full balloons." I found that the key to getting them to puff up was to roll them thinly and uniformly. Grill on one side until bubbles appear throughout the whole pita, flip and grill on the other side (puffing should start), then flip again to get the full balloon. These were the best, most flavorful pitas I have ever eaten.
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I used a different recipe for the dough, but I loved Chef John's instructional video for the...