I make pita bread at home and bake it either on the stove top or in a very hot oven pretty successfully. It's basically any old AP, WW, or mix thereof that's shaped as a flatbread.
Whatever...I had some extra time on my hands so I did a Youtube search for different recipes. I saw something intriguing.
I'm in awe of her technique but. I'm more interested in the dough. My pita dough isn't particularly wet. I do about 70% hydration. I've never seen a pita recipe that's very wet, although I haven't troubled to calculate. What's going on with this traditional wet pita dough?
I also wonder whether it's a sourdough. I can't imagine she had access to commercial yeasts.