Technique Question
I visited Pockets this past weekend in London and while I was blown away by the contents inside the pita, what I was most intrigued by was the incredible moistness and elasticity of the pita. It was so chewy and stretchy.
Does anyone have any insight into what they may be doing to make bread like this? It was incredible.
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Offhand I think you're looking for a pita with a fair bit of gluten.
I would be looking at pizza flour for it's high protein content and processes that develop gluten structure.
Also check out r/breadit.
You want a lot of proofing, multiple times. Look at recipes for balkan lepinja and adapt from there, I think.