Crisp Flatbread - cooking recipe

Ingredients

1/2 ounce fresh compressed yeast
2 cups water, tepid (about 99F/37C)
2 teaspoons salt
5 cups 4 grain bread flour (mixed from wheat, rye, barley, and oats)

Preparation

To roll out: 1 1/4 cups plain white flour Crumble the yeast in a mixing bowl.
Pour on the water.
Stir to dissolve the yeast. Add salt and bread flour.
Knead to an elastic dough.
Turn out the dough onto a floured work surface. Cut into 3 parts.
Form each part into a sausage and cut it into 8 pieces.
Form each piece into a round ball.
Cover and let rise for about 30 minutes.
Roll out each ball into a very thin circle. N.B.
Do not knead! Roll and turn the cake several times.
When it is very thin, about 2 mm (1/12\"), prick very closely with a fork.
Make a hole in the middle of each cake. Place two cakes on each baking sheet. Bake at once at 275M-0C/525M-0F oven for 3 - 4 minutes.
Cool on a rack.