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.

Scalded Dough Flat Bread

Ingredients: 
200g strong wholemeal flour
200g all purpose flour
5g active dry yeast
2g sugar -- optional
1tsp salt
1tbsp vegetable oil -- optional
Chopped spring onion -- green bits only -- optional

Mix wholemeal flour with all purpose flour to get your flour mix.

Dissolve yeast and sugar into 60g of water.

Weigh out 200g flour mix. Pour 300g of boiling water and stir. There will be dry patches, but this is fine. Cover, and let sit for about 30 minutes. This is your scalded dough.

Pour yeast mixture, salt and vegetable oil over the scalded dough, and start kneading. Add flour mix by the spoonful until the dough becomes tacky but still kneads into a ball. I had about 60g left over, which you should use to dust your kneading board when rolling out the dough later.

Tuck into a ball, and cover with cling wrap. Let it sit on the counter for 1 hour, and then into the fridge over night.

Divide into 8 portions.

With your hands or a rolling pin, roll each portion out to roughly 10cm in diameter, and then scatter spring onion over it. Roll it up like you would a cinnamon roll, pinching the ends and edges closed. Then roll it into a ball.

At this stage, you can cook it right away or cover and put it back into the fridge.

To cook, simply roll out each ball until about 2-3mm thick and flip it onto a very hot pan -- the pan should sizzle when a few droplets of water is sprinkled onto it. Cook each side until it is speckled with light brown spots. It should puff a little in the center.

Notes: 
Scalding the dough cooks the starch, so that the bread is both softer and less likely to be uncooked in the center.

I read a whole bunch of flat bread recipes before coming up with this one. Some of them include instant mashed potato or dried potato flakes for softness, but I do not keep that in the house.

This recipe probably works with just all-purpose flour, or wholemeal all-purpose flour, but for the same amount of water, you will need more flour -- strong flour absorbs more water. You should increase the salt in this case because you will end up with more dough.

The sugar is optional. I only used it because I was concerned that my yeast was rather old and I needed to quickly find out whether it was still alive.

If meant to be eaten plain or with fairly bland accompaniments, I would up the salt to at least 2tsp.

I cooked it stove top because I have a nice, large frying pan that is flat. If using the oven, I think 3-5 minutes on the hottest setting should do the trick.

If you are not using the spring onion, I think it might be quite tasting to pan fry the dough with a bit of butter and sugar and cinnamon. Or to add ground cinnamon and more sugar to the dough for a sweeter treat.