Crisp Flatbread

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

Step-by-step instructions

1. 1

   To roll out: 1 1/4 cups plain white flour Crumble the yeast in a mixing bowl.

2. 2

   Pour on the water.

3. 3

   Stir to dissolve the yeast. Add salt and bread flour.

4. 4

   Knead to an elastic dough.

5. 5

   Turn out the dough onto a floured work surface. Cut into 3 parts.

6. 6

   Form each part into a sausage and cut it into 8 pieces.

7. 7

   Form each piece into a round ball.

8. 8

   Cover and let rise for about 30 minutes.

9. 9

   Roll out each ball into a very thin circle. N.B.

10. 10

    Do not knead! Roll and turn the cake several times.

11. 11

    When it is very thin, about 2 mm (1/12"), prick very closely with a fork.

12. 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. 13

    Cool on a rack.