This posting is a variation on Bazlama, a Turkish flatbread, in which I am using different flour and kneading by a stand mixer.  I have also adjusted the quantities for 6 servings.  I cooked the first 2 servings last night and will cook the second 2 servings tonight from dough stored in the refrigerator.  It turned out well.

This variation was made with a 50/50 mixture of KAF Keto Flour and Anson Mills Trigo Fuerte Flatbread Flour, which is a blend of Sonora and Red Fife flour.  The purpose of this variation was to use flavorful grains and also to increase the fiber and reduce the glycemic impact of the bread.  Compared to the original, the water had to be increased to accommodate the increased fiber.  The result was good.  I noticed that it did not puff as much as my first batch, which maybe means I need more hydration or maybe means that the pan was not as hot.  (I cooked the first batch on an induction stove and the second on a standard electric stove.)

6 servings

218 g. lukewarm water

180 g. lukewarm whole milk

6 g. yeast

12 g. sugar

252 g. Anson Mills Trigo Fuerte Flatbread Flour

252 g. King Arthur Keto Wheat Baking Flour

4.8 g. salt

In the bowl of a stand mixer, mix together the water, milk, yeast and sugar.  Allow the yeast to bloom for 5 minutes.  Mix in the flour and salt with a dough whisk into a shaggy dough.  Knead the dough with a dough hook for about 5 minutes to form a smooth dough.  The dough will be very sticky at first.  Cover and allow to rise until doubled, about 40-60 minutes.    (If cooking only part of the batch at first, portion the dough before the rise.  Ferment the dough for the first batch on the kitchen counter while the remaining dough is slowly fermenting in the refrigerator.  Grease both batches lightly with oil.)

Lightly flour a work surface and turn out the risen dough onto it.  Briefly knead again into a smooth ball.  Cut into equal pieces.  Form each piece into a ball.  Cover the balls. 

Lightly flour a work surface.  Working one at a time, flatten a ball into a disk and then roll it into a circle about 8 inches in diameter, flipping the dough from time to time and lightly flouring the work surface as required.  Cover each stretched dough while working on the next ball.

Turn the stove on to medium heat and heat up a heavy skillet or griddle.  When the pan is hot, cook a dough on it, flipping it frequently.  It will brown in spots and will bubble.  It may or may not inflate like a balloon when it gets hot enough in the inside for the moisture to turn to steam.  After it has fully inflated, it is done.  Put it on a plate covered by a clean kitchen towel to stay warm.    Cook the remaining doughs and serve.  This bread is best when freshly made, but it will last a day or so.