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1
Prepare the mise en place.
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2
Line a 12 x 18-inch sheet pan with parchment paper or flour a bagel board. Set aside.
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3
Combine the flour with the water, yeast, and salt in the bowl of a standing electric mixer fitted with the hook. Mix on low speed until blended. Increase the mixer speed to medium mix for about 8 minutes, or until the dough has come together but remains slightly sticky. Check the gluten development by pulling a window.
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4
Using a bowl scraper, immediately scrape the dough from the bowl onto a clean, lightly floured work surface and form it into 12 75-gram / 2 3/4 ounce rounds. Place the rounds on the prepared sheet pan or bagel board, cover with plastic film, and bench rest for 30 minutes.
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5
Transfer the dough to the refrigerator for at least 30 minutes, but more more than 24 hours.
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6
About an hour before you are ready to bake the flatbreads, place the baking stone or tiles into the oven and preheat to 500 degrees. If you are using a pan to create steam, place it in the oven now.
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7
Lightly flour a clean, flat work surface.
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8
Remove the dough from the refrigerator. Uncover and, working with one piece at a time, place the dough on the floured work surface. Using a rolling pin, roll out each piece to a 9-inch circle.
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9
Using a peel, immediately transfer the flatbreads to the hot baking stone in the preheated oven and bake for 4 minutes, or until crisp and dry. The breads will puff while baking and collapse once they are removed from the oven.
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10
Remove from the oven and transfer to wire racks to cool.
