For 8 large breads:
  • 1 pkg. yeast
  • 1 1/2 cup warm water
  • 2 teaspoons sugar
  • 4 1/2 cup stronghold flour (t55)
  • 1 tablespooon toasted sesame seeds
  • 1 tablespoon toasted
  • 1 1/2 teaspoon salt

Coat a large bowl with oil. Set aside. In a measuring cup, combine yeast, water and sugar. Mix until yeast is dissolved. In a large mixing bowl, combine flour and salt. Add yeast water mixture and form a dough.
Knead the dough by hand for 10 -15 minutes or 5-8 minutes if using a knead hook on a mixer. Once the dough is kneaded, place ball of dough in oiled bowl. Roll the dough around the bowl to coat it with oil. Cover and let to rise for 1 -1 1/2 hours, or until the dough has doubles in size.
Once the dough has doubled, punch down to release the Co2. Continue to knead for about 5 minutes. Divide into 8 separate balls. Cover and allow to rise for 30 minutes.
Preheat the oven to 400 degrees.
Once risen, roll down to thin discs, about 12"x10" for large or 8"x6" for small flatbreads. They should be as thin as pizza dough.
Prick with a fork. Brush dough with water and sprinkle some sesame seeds. Bake on baking parchment for 20-25 minutes until golden brown.