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Put all ingredients in a mixing machine with dough hook.
Put all ingredients in a mixing machine with dough hook.
Knead 3 minutes on speed 1 and 6 minutes on speed 2.
Give the dough a table rest for 10 minutes and weight off to 1500g pieces.
Roll out round to fit on the plate of the dough divider.
Press, divide (30 pieces) and shape round.
Put on lightly floured trays and cover with plastic or damp cloth.
Rest at room temperature for 30 – 45 minutes or in the fridge for 6 hours.
Roll out round to 2mm thickness ensuring the dough doesn’t get any wholes.
Bake in an 250º C oven direct on the stone for several minutes.
Top and bottom of the flat bread have to separate and it rises up like a pillow.
Remove from the oven.
Both halfs of the bread can be separated now if desired.