Rustic Buckwheat Sourdough-Style 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, which includes a long fermentation and kneading process to develop the complex sourdough-style flavor.

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

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

5.Heat a heavy-bottomed cast iron skillet over medium-high heat and lightly brush with olive oil.

6.Place one dough circle in the hot skillet and cook for 2 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown spots appear and the pita puffs up.

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