Bread - Flatbread 

A basic flatbread which I use for ripping for stews and wrapping for Mexican or Gyro type sandwiches. You can also use this method of baking for bread dough which has tired yeast! This is a Reinhart method from Whole Grain Breads.

On baking day remove from refrigerator and divide into 12 pieces (4.5 oz each), forming each into a tight ball.

Cover with plastic wrap and let rise 45-60 minutes. They should rise by 1/1/2 times.

Preheat oven and stone to 500*.

Roll each ball into a flat disk 4-5 inches. Dust with flour and rest 5 min or so.

Now stretch them to 8 inches without any part being thinner than 1/4 inch. Dust with flour and rest until they stretch easily.

Now stretch them to 10 inches and 1/8 inch thick.

Prick (dock) surface with fork and slide onto hot stone, spray generously with water. They take about 3 minutes to bake.

Remove and brush with olive oil or butter. Wrap in dish towel to soften and hold for eating. Or cool in the towel to store and/or freeze.
In mixer with dough hooks combine:
4 T melted unsalted butter
26 oz soured unpasteurized milk (or add a little whole milk yogurt if I don't have any soured milk), warmed to 95*
2 t yeast
Let sit a minute to activate the yeast

32 oz whole wheat bread flour
1 heaping T (0.7 oz) salt

Mix until dough is smooth and slightly sticky. Probably 3 minutes.

Continue kneading until dough is soft and tacky but not sticky.

Now rest dough 5 minutes.

Continue kneading 2 more minutes until dough is smooth soft and tacky.

Place in clean buttered jar or bowl and refrigerate overnight. You could probably keep this a day or two if your plans change.

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