Mix the discard with water until smooth. Add flour (reserve 10 g) and baking soda, then stir with a spatula until it comes together.

Add extra‑virgin olive oil, salt, and toasted sesame seeds. Mix well.

Sprinkle the reserved whole‑wheat flour over the dough. Use the spatula to coat the surface of the dough with the flour

Then knead lightly by hand into a round dough.

Wrap with plastic wrap and let the dough rest for 10 minutes.

Dust the dough with flour, scrape it out with a scrapper, and flip onto the worktop, lightly dust the other side as well.

Press the dough into a round flat shape, then divide into 4 equal portions.

Roll each piece up, tuck in the edges, and shape into small rounds dough.

Place a dough on a piece of baking paper, press flat with your hand.

Dust lightly with flour, then roll out with a rolling pin—roll upward then downward 1-2 times, until about 3–4 mm thick.

Heat a pan over medium‑high to high heat.

Place the dough in with the baking paper side down first. Cook for 10 seconds, flip, peel off the paper, cook another 10 seconds, then flip again.

Continue flipping every 10 seconds, about 4–5 times, until the pita puffs up and the surface is lightly charred.

Remove from the pan and keep them covered with a clean cloth to retain moisture.