Baked Rustic Buckwheat Pita

1.Add the warm water, honey, and olive oil to the breadmaker pan, followed by the bread flour, buckwheat flour, salt, and yeast.

2.Select the 'Dough' cycle on your breadmaker and allow it to run for the full duration to develop the complex flavor.

3.Once the cycle is complete, remove the dough and divide it into 6 equal portions on a lightly floured surface.

4.Preheat your oven to 230°C (450°F) with a heavy baking sheet or pizza stone inside for at least 20 minutes.

5.Roll each portion into a circle approximately 5mm thick and let them rest covered with a damp cloth for 15 minutes.

6.Carefully place 2-3 dough circles onto the hot baking sheet or stone. Bake for 3-5 minutes until the pitas are puffed and lightly golden.

7.Remove from the oven and repeat with the remaining dough, keeping the baked pitas wrapped in a clean kitchen towel to stay soft.