Pita Bread

We're trying to get nice chew, but with a pocket. The oil in this makes it more tender than a bread (or our pizza dough) without any fat.

The Smitten Kitchen blog has a thoroughly tested version, which we tried on cast iron in the BBQ, and they almost puffed. I'll start from hers, show bakers percentage to compare with my usual 66-70% hydrations, and maybe try some  based on Mallmann's "chapa bread" variations like we've been doing with left-over pizza dough, because they don't require rolling.

455 g Flour, All Purpose
295 g Water, at room temperature (65% hydration)
 30 g Olive Oil (7%)
 13 g Kosher salt (2.9%)
  5 g Yeast (1.3%)

Knead in a stand mixer 10 minutes.
Rise in the fridge overnight in a covered container.
Split into 6 or 8 pieces and let warm and rise;
you can freeze these in zippy bags, and let warm a bubble 30 minutes before cooking.
Cook on hot cast iron on one side, flip, finish the other side.
It should puff up nicely.