Directions

1. In the bowl of a stand mixer, combine flour, yeast, cornstarch and sugar. Using a dough hook, mix on low speed for 30 seconds.

2. Add kalo and mix another 30 seconds, until mixture resembles clumpy sand.

3. With the mixer running on low speed, slowly add the water and mix another 4-5 minutes. Let dough rest in the bowl for 10 minutes.

4. Add salt and mix another 5-7 minutes, until the dough can pass the windowpane test.* If the dough is too dry add a touch more water.

5. Remove hook from the mixer. Keep dough in the bowl and drizzle oil all over the top (don’t mix it into the dough). Let proof 30 minutes, loosely covered, until doubled in size.

6. Scoop dough out of bowl and deflate by folding in half. Place back in bowl, cover loosely and proof again for 30 minutes. Repeat once more, so that the total proofing time equals 1 ½ hours.

7. Turn dough onto a lightly floured surface and divide into 8-10 portions. Roll each portion ¼" thick. If the dough is tight/keeps shrinking up when rolled out, let it rest until relaxed and holds its shape when rolled out.

8. Preheat oven to 500F for 45 minutes with a cast iron skillet, pizza stone or heavy sheet pan inside. Remove the pan and add your dough to the hot surface (dry, no oil). Place back in the oven and cook for 2 minutes. Remove from oven, flip and cook another 2 minutes on the other side. Flatbread is ready when it is golden brown and blistered.

9. * Windowpane test: stretch a small ball of dough into a square until it becomes a thin film in the middle without breaking. If light passes through, you’re good!