My favorite flatbread

I would say to just do it. Let the dough rest a while before bringing it into final form. You are talking about the most ancient bread in the world here so don't be intimidated or over think it.

Flatbreads from India are something you might want to look into. Some are essentially made form the same ingredients you mentioned. Some you roll out then fold over, roll out again, fold and roll a few more times and somewhere along the line you can roll in additional stuff, even meat.

have tried this after getting some frozen from a local Indian grocery.You pretty much can't go wrong.

Thanks for the advice. I'll start to mess with it again this weekend. The product I'm trying to mimic is not flaky, so I doubt it is folded much. It's more like a cracker, than a bread. Very thin and crisp. The flavors I can duplicate. The texture is the challenge. What I'm afraid of is that the commercial product may use a special grind of semolina which is not available to me off the shelf. The attempt I made last week produced the right flavors, but it was not as crisp as I'd hoped, and it was a little grainy. Thanks for your suggestions.

-Bruce

Grainy is probably the semolina, don't add it to the mix, just use it to dust the breads with and to prevent them from sticking (I regularly leave it out of recipes because it is so difficult to get here (UK). Crispiness is often dictated by the amount of water, both in the recipe and as vapour in the oven. Try increasing the water in the dough and putting a dish of water at the bottom of the oven whilst heating it up and during cooking. Happy baking.