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Bread - Flatbread (Reinhart) 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 Add: 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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