Plastic dough scraper
l0-inch cast-iron skillet
200 grams whole-wheat flour, plus more for the work surface
200 grams emmer wheat flour (if unavailable, use whole wheat)
265 grams water
2 tablespoons vegetable or olive oil, plus more for the bowl
7 grams salt
Combine the flours, water, oil, and salt in a bowl until they come together into a mass. Cover and let sit at room temperature for 20 to 30 minutes while the flour absorbs the water. Transfer the dough to a lightly floured work surface and knead for about 5 minutes by pushing down on and spreading the dough and then folding it over on itself. It should be smooth and elastic. Form it into a ball and place it in a clean, oiled bowl. Cover with plastic wrap and let the dough rest for 4 to 8 hours. Afternoon or Evening: About 45 minutes before you want to bake, spread out the dough on a lightly floured counter, cut the dough in half with a dough scraper, and roll it into 2 logs. Cut each log into 6 pieces. You should have 12 pieces of dough that weigh about 55 grams each; evenly distribute any leftover dough. Shape each piece into a ball. Let the balls rest for 30 minutes at room temperature under plastic wrap. Place a cast-iron skillet over medium-high heat and let it heat up for several minutes. Meanwhile, liberally flour a work surface. Flatten a dough ball and dust it lightly with flour, then use a floured rolling pin to roll it out as thin as possible (7 to 9 inches in diameter), rotating the disk to keep it even. If it resists, let it rest for a few minutes and continue rolling again. Cover the disk with a towel. Repeat with the remaining dough. When the skillet starts smoking, gently lift a disk of dough. Place it in the skillet, cook it for about 30 seconds, and then turn it over with your fingers or a spatula for another 30 seconds. Remove the skillet from the flame and, holding the flatbread by its edge, put it directly on the fire. Keep moving it in a circle so that it doesn't burn, then turn over and repeat. The bread should be blistered and dark in spots. Remove the flatbread and cover it with a towel or aluminum foil to keep it from forming a crust. (Dot it with butter and fold it in half if you like.) Repeat with the remaining disks of dough. Serve warm. These can be made in advance and stored in a resealable plastic container on the counter for a couple of days. But they are best eaten fresh.