Emmer Wheat Yeasted Flatbread

In a large bowl, combine 4 cups of the flour with 2 cups boiling water and stir into a soft dough. Stir the yeast into the ½ cup of warm water and allow it to proof for 10 minutes. Mix the kefir/yoghurt the olive oil and salt into the boiled flour mixture and stir well the combine. When the dough is tepid (105-115 degrees) mix in the yeast. This very soft dough needs to be covered and left to rise in a warm place in the kitchen. Meanwhile, prepare your cook surface. Preheat a 10” cast iron skillet or griddle over medium high heat. Alternately, preheat the oven to 500 degrees and place a pizza stone on the bottom rack. Once the dough has developed for an hour begin to knead in the remaining 1 ½ cups of flour. Knead for 5 minutes or until it comes together as a smooth and elastic dough and then divide it into 6 even pieces. Round these and cover with a towel. When the griddle or oven is hot, remove a dough piece and roll it into a 6” x 10” rectangle. To cook on a griddle, turn the heat high and pour a little oil onto the surface of the griddle, spread it evenly with a wad of paper towel and drop the flatbread onto the hot surface. The flatbread will begin to bubble and may puff. Flip it over after 45 seconds to cook the other side. Keep cooked flatbreads warm on a towel-draped plate as you prepare the remaining pieces. To bake the flatbreads, slip the flatbread onto a well floured peel (or the back of a baking sheet), brush the top with olive oil and sprinkle with sea salt. Place the flatbread onto the hot pizza stone and bake until golden brown on top, between 5 and 8 minutes. Keep baked flatbreads warm by stacking them on a towel-lined plate. Repeat the process until all the flatbreads are baked. Serve warm or at room temperature as an accompaniment to soups and stews or as a wrap for grilled meats and salads.