EXPERIMENTAL FLAT BREAD

Makes 4 pitas  

Calories: 174  

Carbs: 30 g  

Fiber: 0  

Protein: 6 g  

Grade: D+  

Cost: $0.17

65%

1. WHISK and RESERVE

   1. • 84 g water, room temperature 

      • 20 g yogurt, room temperature  

      • 13 g olive oil  

2. WHISK together

   1. • 156 g AP flour  

      • 5 g instant yeast 

      • 3 g salt 

3. COMBINE flours with wet ingredients and FORM BALL (2 minutes of SPOON KNEADING)

4. REST ball for 15 minutes (PROOF BOX) then SPOON KNEAD 2-times (50 strokes) 15-minute intervals, then HAND KNEAD twice, 15-minute intervals

5. PROOF BOX for 45 minutes (about double)