Crisp Flatbread

• Ready In: 1 hr 44 mins
• Yields: 24 rounds

Ingredients

• 1⁄2 ounce fresh compressed yeast
• 2  cups water, tepid (about 99F/37C)
• 2  teaspoons salt
• 5  cups 4 grain bread flour (mixed from wheat, rye, barley, and oats)

Directions

1. To roll out: 1 1/4 cups plain white flour Crumble the yeast in a mixing bowl.
2. Pour on the water.
3. Stir to dissolve the yeast. Add salt and bread flour.
4. Knead to an elastic dough.
5. Turn out the dough onto a floured work surface. Cut into 3 parts.
6. Form each part into a sausage and cut it into 8 pieces.
7. Form each piece into a round ball.
8. Cover and let rise for about 30 minutes.
9. Roll out each ball into a very thin circle. N.B.
10. Do not knead! Roll and turn the cake several times.
11. When it is very thin, about 2 mm (1/12"), prick very closely with a fork.
12. Make a hole in the middle of each cake. Place two cakes on each baking sheet. Bake at once at 275M-0C/525M-0F oven for 3 - 4 minutes.
13. Cool on a rack.