I was browsing through some recent posts and came upon this link http://www.worldcook.net/Cooking/Bread/BR-FetaRoll.htm in a comment. So this afternoon I made the tunisian flatbread. This was very simple to put together, but the instructions were pretty sparse, and when it came time to transfer the flats to the oven, nothing I tried worked. The dough was so sticky that it just got all tangled up and folded over and so forth. I managed as best I could and baked the rounds. Mmmm. Delicious. But a total mess. Part of the problem may be the dough is just too sticky with 1/2 cup oil for 400 g flour, and perhaps next time I will reduce the amount of oil. But those Tunisian bakers must have a strategy for moving from counter to oven? Any ideas out there? Here are the instructions with my modifications:
Mix 200g white flour (I used King Arthur AP) 200g semolina, 2 tsp instant yeast, 1 tsp salt, 1/2 cup olive oil, 1 cup water. Mix for 10 minutes (I had no idea why this should be mixed so long - so I did 4 minutes). Let rise 1 hour. Shape into two large flat rounds, and brush with egg yolk. Let rise for 1/2 hour. Bake at 200 d C (I did 450 d F which is higher but it just seemed right to go hotter. I used a preheated stone.) I know I modified a bit, but I don't think that had any bearing on getting the rounds into the oven.