~120 oz dough to mix in bosch
4 oz melted fat, unsalted butter or tallow
24 oz milk
20 oz warm water
20 oz starter

44 oz whole wheat bread flour
8 oz white all-purpose flour
0.14 oz salt

~60 oz dough
In mixer with dough hooks (or bowl if making by hand) combine:
2 oz melted unsalted butter
12 oz warm milk
10 oz warm water
10 oz starter

Add:
22 oz whole wheat bread flour
4 oz white all-purpose flour
1 heaping T (0.7 oz) salt

Mix into a shaggy ball then rest 60 minutes.

Stir gently 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.

Rise until just double in 1 gal jar.

~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
15 pieces - 4 oz each (especially good for individual pitas)
Form each into a ball.

Cover with damp towel and let rise/rest 15-30 minutes. If they will pat or roll out you can skip this rest time.

Pat or roll out to very thin.

Or pat to about 1/4 inch so they will puff into pitas and each side of the puff will be thick enough.

Preheat oven and stone to 500*.

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.

Wrap in dish towel to soften and hold for eating. Or cool in the towel to store and/or freeze.

Rewarm in damp towel for soft flatbreads.

Reheat on oven rack for a crispier flatbread.

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