Making Pita Pockets in 90 seconds in a wood burning oven

This is the very first bake on my newly built Pompeian/Napolitano hybrid oven.

[@orreng]

You're killin' us! Yum!!

[@DriveAliveNY]

This looks amazing! How was the Pita???

[@marianl2944]

What recipe you used for the dough?

[@ureviews]

It's very easy. 60-65% hydration (so if you have 1000grams of flour you will need between 600-650ml of water) 7 grams of yeast and 18 grams of salt. 1 -2 table spoons of EVOO. after the first rise make balls flatten to a circle let rest a bit. You must have a very hot oven for it to puff. So home oven at max.