Bread - Whole Wheat Flatbread 

Since this recipe uses the refrigerator to rise the dough has time to develop a deeper flavor.

On baking day:
Working with the cold dough, and wet hands, divide into 10 pieces. Form each into a tight ball. Cover lightly with plastic wrap and let rise for about 3 hours until they have warmed up and risen to 1/1/2 times their original size.

Preheat oven and stone to 500*.

With a light dusting of flour pat each piece into a flat disk 4-5 inches. Dust with flour and set aside, even stacking if you need to. Cover with towel or plastic and rest for 5 min.

Return to the first disk and hand stretch to about 1/4 inch thick and 8 inches in diameter. Dust with flour and rest again for 5 min.

Lightly flour the baking peel and finally hand stretch the first disk to 10-12 inches about 1/8 inch thick. Prick with fork all over.

Bake on stone about 3 minutes, but check after 1 minute, until there are spots of rich brown.

Remove and stack wrapped in a flour sack towel to cool.

*If serving immediately brush with olive oil, or garlic butter, fold and serve immediately.

Wrap cooled breads tightly and freeze. Warm after thawing, and I think it will be just as good as fresh! And since I think this will go well with my simple Trader Joe's Pumpkin soup, it will be good to keep these in the freezer.
In Bosch mixer with dough hooks combine:
30 oz whole wheat flour
.70 oz good sea salt (don't miss the decimal)

Melt: (use 1 qt tall stockpot so you can melt it on the stove and warm the liquids to 95*)
2 oz unsalted butter

Add, whisk in, and warm to 95*:
20 oz milk
8 oz whole milk yogurt

Stir in:
.25 oz yeast until dissolved.

Add milk mixture to the dry ingredients in the mixer bowl.

Mix on #1 for 5 minutes.
Let rest 5 minutes.
Mix on #1 for 2 minutes.
Mix on #2 for 1 minutes.

Butter a gallon jar. Form the dough into a neat smooth ball with wet hands. Put into jar. Cover gallon jar and refrigerate overnight or for up to 4 days.

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