The following is a baker’s weight (in grams) method for making khorasan wheat flatbreads. I used Central Milling’s organic whole khorasan along with their type 85 flour.
For my levain I used 23g of khorasan, 22g of type 85 wheat, 110g of water, 5g starter. You need 100g of levain to make these flatbreads.
Take your time when shaping, if you screw up don’t worry about it. Start over. This is incredibly forgiving.
- 100g levain
- 500g khorasan wheat
- 325g tepid water
- 10g salt
- 25g water
- In the bowl of a stand mixer...mix the levain and 325g of water together by hand until no clumps of flour remain.
- Add the 500g of flour, using the dough hook attachment let this combine until you see no bits of dry flour left. We are not kneading at this point, just mixing. It should take about 1 minute tops at speed 2 of a KitchenAid stand mixer.
- Allow that to sit for about 25 minutes.
- Add the 10g salt and 25g water then set the mixer to work.
- Let the mixer run at speed 2 for about 5-7 minutes, until you have a cohesive dough ball that is pulling away from the edges. (You may need to scrape down the edges during this process)
- Remove the mixing bowl, cover with a towel or plastic wrap and allow to sit for about an hour.
- After the first hour wet your hand with cold water and dip into the sides of the dough, giving it a few turns all the way around. Allow to sit for another hour.
- Turn the dough onto a floured work surface and section off 8-12 pieces.
- Have a scorching hot, dry cast iron pan ready on the stove top.
- Before working with each piece of dough make sure to cover it liberally in flour, apply more as needed when handling the dough. Mold the pieces into round flatbreads, about 3-4 inches in diameter. Work with one at a time.
- Transfer the dough to the scorching hot pan (it should spread out a little more as you're moving it, that's good).
- Allow it to cook for about 45 seconds to a minute on each side, until you see some nice scorching.
- Repeat for remaining pieces of dough.