MAKE THE PREFERMENT

1. Mix all the ingredients the night before (you will prepare the dough in the morning)

THE MIXING METHOD

1. In a glass or plastic bowl, combine 380 grams of water, psyllium husk flakes, honey, and extra virgin olive oil. Mix well and set it on the side. Once the psyllium husks absorb the water, this mixture will have a jelly-like texture (it needs about 5 minutes).
2. In the meantime, mix all the dry ingredients in a glass bowl. 
3. Now add the preferment to the psyllium husk jelly, using the remaining 20 grams of water to remove all the preferment from the jar and add it to the jelly mix. Mix well with a spatula or wooden spoon. 
4. Add the preferment jelly mixture to the dry ingredients bowl, incorporate as much as possible with a spatula or wooden spoon, then start mixing with your hand. Mix well until the dough is homogeneous and has no lumps. The dough is soft and sticky.
5. Now you can start mixing with the silicone or plastic dough scraper, scraping the dough from the sides of the bowl, and folding it into the center. Rotate the bowl and repeat with the same movement for about 1 minute. 
6. Cover the bowl with a plastic cover, then wrap in two extra big plastic bags and tighten the bags. From now on, the fermentation starts. I keep my bowl on the kitchen counter. Ideally, it needs a place where the temperature stays constant throughout the process. 

BULK FERMENTATION

1. Let it ferment for 1 to 2 hours, depending on the temperature and humidity in your house. At about 20 degrees Celcius (68 degrees Fahrenheit), it can take 2 hours. If it’s hotter than that, the time will decrease. At about 72-74 degrees Fahrenheit, my bulk fermentation takes about 1 hour. 

SHAPING THE DOUGH

1. The videos will be the most helpful here; please watch them (see link in the post above). Gently invert the dough on a working surface, dusted with just a tiny bit of flour. Gently lift one-third of the dough and fold it on top of itself. Then fold it one more time, so now what was on the bottom on the working surface is on the top. Shape the dough and seal the bottom part as shown in the videos provided in the post.

PROOFING THE DOUGH

1. Ensure the lining of your Banneton or proofing basket (or a towel if it doesn’t have a liner) is dusted with flour. Now that the dough is sealed and shaped, gently transfer it to the proofing basket with the sealed side up, as shown in Part 2 Video. Dust the top with flour, and cover with plastic wrap or wrap it in a towel. Because my house is pretty dry, I spray a little water on the towel. I cover it in plastic wrap, and then in two plastic bags that I tight very well. Again, you might not need these extra steps in your house. The proofing time will about the same as the bulk fermentation. At 72F, it might be 1h or a little more. 
2. Making flatbreads is very forgiving compared to other types of bread, so you can even use over-proofed dough. You can make only one or two flatbreads and store the rest of the dough in the refrigerator for up to two days. You can do the entire fermentation and proofing in the refrigerator. Just remember, the lower the temperature, the longer the fermentation time. 

SHAPING THE FLATBREAD AND BAKING

1. Preheat the oven about 40 minutes before baking, at 250C / 480F.
2. After proofing, invert the dough on a working surface dusted with flour. With the help of a spatula, portion the dough into 8 equal traingles. Take one triangle, shape it in a ball, and working on the dusted surface, roll out the dough with the help of a rolling pin. Dust with flour whenever necessary and flip the dough while rolling out so it doesn’t stick to the surface. 
3. When the dough is thin enough, transfer it to parchment paper and cover with a towel.
4. Repeat with the second roll. I manage to fit two flatbreads on my baking sheet. 
5. Brush each flatbread with extra virgin olive oil, sprinkle with dry oregano and sea salt flakes, and bake for 10 to 15 minutes. If you want softer flatbread, it will take between 10 and 12 minutes, if you want a crunchier, drier flatbread, it can take about 14 minutes.