Ingredients:

1 1/3 cup (200g) Glacier Peak flour

1 1/3 cup (200g) Trailblazer flour

1½ teaspoon (5g) instant dry yeast

1 teaspoon (4g) salt

1½ cup+1 tablespoon (320g) warm water

1 tablespoon light vegetable oil

Instructions:

1. In a medium-size bowl, mix together the two flours, yeast and salt. Stir well with a fork or your fingertips.
2. In a bowl of an electric stand mixer combine the water and the dry ingredient mix. Fit the mixer with a paddle attachment and mix on medium-low speed for 4 minutes.
3. Switch to the dough hook attachment and knead on medium-high speed for another 3-4 minutes, until the dough is smooth and supple and leaves the sides of the bowl.
4. Remove the bowl from the mixer, drizzle vegetable oil over the dough, turn over to coat and cover the bowl with plastic wrap or a tea towel.
5. Let ferment for about 2 hours, until the dough doubled in size and the bowl feels very light. If your kitchen is cool, it may take a little longer (or, if it's on the warmer side, may take a little less).
6. Once the dough is ready to shape, transfer it to a lightly floured work surface. Divide into two equal parts and form each into a ball by tucking the sides of the dough under and rolling it a bit to tighten it.
7. Cover the pre-shaped dough balls with a tea towel and let rest for 15-20 minutes to let the gluten relax. It will make the final shaping easier.
8. Once the dough has rested, generously flour the work surface and your fingertips.
9. Take the first dough ball in both of your hands and start stretching it lengthwise. It will try to spring back, so let it rest while you stretch the 2nd piece. Keep alternating the pieces to stretch them to about 15" long* (see Baker's Notes).
10. Once you have the bread stretched lengthwise, stretch it to the sides: rotate the dough 90° and start stretching it to create a "boat." Use your fingertips to flatten the middle and keep the sides a little fatter.
11. Gently transfer the shaped puri on a parchment-covered baking sheet. With your fingertips make a small, quarter-size vent hole in the middle of each bread. Cover with a tea towel and let proof for about an hour.
12. As soon as you're done shaping the breads, turn your oven on as hot as it can get (500-550°F, with convection if possible) and let it preheat thoroughly. If you have a baking stone, place it on the bottom rack to retain the heat.
13. After about an hour of proofing (you may not see much change in the size of the flatbreads), place the baking sheet on the middle rack of your oven. Let bake 4-5 minutes** (see Baker's Notes).
14. Rotate the baking sheet 180° and let bake another 3-4 minutes, until the breads are nice and golden-brown.
15. Remove from the oven, let cool slightly and serve hot or warm.