Flat bread 

Simple mix without a long rise. Quickly and easily baked on a stone. Makes 10 flatbreads.

Warm with steam to keep pliable for wrapped style sandwiches.

Reheat on oven rack for a crispier flatbread.

~Double Recipe to mix in bosch
4 oz melted fat, unsalted butter or tallow
48 oz soured milk-whey-water mixture
20 oz starter

52 oz whole wheat bread flour
0.14 oz salt

Rest 60 minutes
In mixer with dough hooks combine:
2 oz (4 T) melted unsalted butter
24 oz soured (but not too intensely sour) unpasteurized milk (or add a little whole milk yogurt if I don't have any soured milk, or use whey mixed with some milk), warmed to 95*
10 oz starter

Add:
26 oz whole wheat bread flour
1 heaping T (0.7 oz) salt

Mix then rest 60 minutes.

Stir in bowl to knead until dough is smooth and soft. Knead in mixer or stretch and fold - rest - knead more until it is stronger and forms a gentle windowpane.

~You can put out onto damp counter to stretch and fold. Keep moist towel over and let rest/rise right on the counter even for a few hours.

~You can refrigerate overnight if you desire. On baking day remove from refrigerator to let it warm up.

Divide into:
10 pieces - 6 oz each
6 pieces - 10 oz each
Form each into a tight ball.

Cover with damp towel and let rise/rest 15-60 minutes or more. They should be soft and puffy.

Preheat oven and stone to 500*.

~For the 6 oz pieces:
Roll and stretch each ball into a flat disk 4-5 inches. Dust with flour and rest 5 min or so.

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

Now roll them to 10-12 inches and 1/8 inch thick.

For the 10 oz pieces, roughly end with 1/4 -1/8 inch thick.

Prick (dock) surface with fork and bake on hot stone. Check after 1 minute but they may take 3 minutes to bake. Bake only until light golden or they will be a little to dry to wrap properly into a sandwich.

~The thicker bigger ones take about 5 min to bake. They usually open up so you can 'pita' them.

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.

~For a change add sesame seeds to the dough.

~Or bake in a cast iron skillet if you are making thin enough breads.

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