Sourdough Durum Wheat Flatbreads

I have been trying forever to make middle-eastern style flatbreads, after buying them from a hole in the wall in Dubai. This is the best attempt I have ever made. The breads had a good sourdough flavour, a chewy texture and they were pliable enough to use as a wrap.

Next time, in order to achieve a hotter bake, I would use on the grill to cook the breads (and maybe cook for only 2 minutes perhaps 90s if the grill is hot enough). Not sure how long to allow for the grill to heat up the pizza stone. Another idea is to use a large frying pan. Next time I will also stop to take pictures before stuffing all the bread into my mouth.

Keith Baldwin @deepfried

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Ingredients

50 gstarter, straight from the fridge
200 gdurum wheat semolina (canadian, 12% protein)
1 tspsalt
130 mlwater

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Steps

1

In the morning, mix it all together into a dough. The dough will be wet and sticky. Cover with oiled clingfilm and leave to rest.
2

Every hour or so throughout the morning, do a cycle of folds, form the dough into a ball, cover with the clingfilm.
3

About 3 hours before dinner, divide the dough into two equal parts and flatten/roll each part to the desired size on a piece of foil (don't use parchment, it will burn). Cover each with clingfilm and leave to rest until dinner time.
4

At dinner time, preheat oven to 260C (500F). Put a baking stone in the oven if you have one (use a hotter oven too if you have one). Slide one flatbread at a time onto the hot baking stone and bake for 5 minutes.