Three-Day 100% Wholemeal Flat Bread -- with starter and scalded dough v.1

Ingredients: 

Scalded Dough:
200g strong wholemeal flour
300g boiling water

Starter:
5g active dry yeast
10g sugar -- optional
100g strong wholemeal flour
150g milk -- buttermilk or other soured milk products is also fine

250 strong wholemeal flour + extra for dusting
2tsp salt
50g oil

Toppings -- optional

Day 1: 

Scalded Dough:
Stir boiling water into wholemeal flour. It is fine if there are dry patches. Cover with clingwrap and let cool for a bit before placing in the fridge overnight

Starter:
Scald the milk. Let cool before stirring into the remaining starter ingredients. Make sure that the starter rises before putting it in the fridge.

Day 2: 

Chunk up the scalded dough, then pour the starter on top. Knead or stir until it is uniform. If using a stand mixer, let it knead away, scraping the bottom occasionally, on the lowest setting for 8 minutes.

Pour in the salt and oil. Add about half the flour, and then the rest by the spoonful until the dough is just barely tacky. Knead for 4 more minutes on the lowest setting.

Tuck into a ball, and let sit on the counter for about 1 hour. Place in fridge overnight.

Day 3: 

Portion the dough out.

Pat or roll each piece out. If adding any toppings, sprinkle them on the dough now. Then roll them up like a cinnamon roll, seal the edges and tuck the ends in.

Cover and stash in fridge until ready to use.

When ready to cook, heat a dry, clean pan.

Roll out the dough, and flip into pan. When it starts to puff, flip again. The bread is ready when both sides are speckled with dark brown spots.

Notes: 

This recipe was the result of Matthias saying he liked the Scalded Dough Flat Bread better after it had sat in the fridge for another day. He is German and likes his bread thoroughly fermented and preferably sour.

If using a soured/fermented milk product, you do not need to scald it, just warm it up a bit.

It is fine if you need to flip the bread multiple times because you haven't gotten the timing right. That is probably better than burning them anyway.

I do not know how well this bread works as a 'filled dough', as opposed to just using things like spring onion or sesame seeds and things like that.

I plan to try using sesame oil for the dough and then adding a couple tablespoons of sesame seeds to the dough (not as a filling, add it as the last ingredient on Day 2).

Tasting Notes: 

This was kinda gummy. The other version was better. I think I need to figure out if the gumminess is from excess liquid or the milk.