Homemade Flatbread {Greek Pocketless Pitas}

"As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.Since I don't always have bread flour on hand, for this recipe, several times, I've used about 2 3/4 cups flour plus 1/4 cup wheat gluten (to approximate the same properties as bread flour). I've also subbed half the flour for white whole wheat flour, too, with good results. Also, if you want to use active dry yeast instead of instant, let the yeast proof in the sugar/water mixture until it is bubbly and foaming before proceeding with adding the other ingredients...."