Sonora Wheat Lean Flatbread

To prepare the dough mix the flour with water and knead until the dough is fully mixed. Allow the dough to rest in a covered bowl for 20 minutes. The dough will feel sticky. Flour your work surface, give the dough a couple of folds and divide it into 12 equal pieces. Use a gentle touch. Round these pieces and cover them lightly with a kitchen towel to keep the dough from drying out. Heat a 10“ cast iron skillet or griddle over high heat. While the griddle preheats place one round of dough on the floured surface, press it flat with your hand and use a rolling pin to roll out a thin flatbread. Use flour as needed to keep it from sticking and don't press with much force. The shape of the flatbread is up to you, oblongs are easiest but round isn't too hard to master. Once you have a thin flatbread, lift it from one edge and allow it to drape across your hand. Transfer the flatbread in a swift motion onto the very hot skillet or griddle. Watch as bubbles appear across its surface. After 30-60 seconds flip it over to the other side for another 30-60 seconds. The heat must be at least 500 degrees. As the heat builds the flatbreads will cook faster. Don't try to fix any folds or wrinkles you may have created as the flatbread will taste fine even with these imperfections. Practice will refine the results. Remove the flatbread to a towel-draped plate to keep warm as you prepare the next one. It’s possible to work this into a smooth routine with just a little practice but it’s also a nice project for a team of two, one rolling flatbreads, the other cooking them. The cooked flatbreads can be brushed with olive oil and sprinkled with sea salt or brushed with melted butter and sprinkled with sugar depending on your preference. They are also marvelous served plain alongside a hearty stew or as a wrapper for grilled protein. Leftover flatbreads can be reheated on a hot griddle after moistening the surface with a spritz of water.