Moroccan Flat Bread

Moroccan Flat Bread
 
Adapted from Karen’s Kitchen Stories, from Notitie van Lien, from “Vrijdag couscousdag” by R. Ahali
10 Rgaïf
5.5 grams (~2 1/4 teaspoons) active dry yeast
250 milliliters (~1 cup) lukewarm water, 105-115 degrees F
500 grams (~3 3/4 cups) all purpose flour
1 teaspoon salt
Olive oil for brushing

Sprinkle yeast over lukewarm water and let sit for a minute before stirring to combine. Let sit until frothy, about 10 minutes.
In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine flour and salt. Pour in the frothy yeast with water and mix until dough comes together. Add more water if too crumbly and more flour if too wet and sticky. Knead using the stand mixer or a lightly floured surface until elastic and smooth.
Divide the dough into 10 equal pieces. Allow to rest, covered, for 15 minutes. Form a piece into a ball and coat with olive oil. Use oiled hands to flatten the ball and press the dough into a thin rectangle. You should be able to see the work surface through the dough. If it starts to stick too much to the work surface, add more oil. Brush the surface of the rectangle with olive oil. Fold the left one third of dough to the right, covering the middle one third. Fold the right one third over to cover the left and middle layers. Fold the bottom one third up over the middle, then fold the top one third down over all of the layers. Gently press or roll to about 1/4 inch thickness or even thinner. Repeat with remaining dough.