Wood-Fired Rustic Buckwheat Pita

1.Combine the warm water, honey, and olive oil in the breadmaker pan, then add the bread flour, buckwheat flour, salt, and yeast.

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

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

4.Preheat your pizza oven to 350°C-400°C (660°F-750°F) until the stone is thoroughly heated.

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 a single dough circle onto the center of the hot pizza stone using a peel.

7.Bake for 60-90 seconds, turning once if necessary, until the pita puffs significantly and develops signature light char spots characteristic of wood-fired cooking.

8.Repeat with the remaining dough, keeping the finished pitas wrapped in a clean kitchen towel to retain their soft, airy interior.