I am looking for advise on flatbreads. My goal is thin crisp and chewy that can be split (or not) and used as sandwich bread . Kind of like Pita thinness with a salted Focaccia flavor and a No Knead bread texture , hah maybe I'm asking too much... I didn't want to mention the bread Cosi uses but that's the style I'm looking for. I gave up looking for that recipe , its like anything related to it fell into an internet black hole.
Anyway , I have tried using the standard no knead bread recipe. while I can get the texture and close to the flavor from that . I can't work with the dough because its too sticky, even with extra flour and olive oil. I also tried Italian Piadina but its too soft like Focaccia.
I'm guessing it would be best to bake on a stone at the highest temp but a lot of the recipes I have been finding seem to be tightly linked with the cooking method. I think that is why I am having a hard time adapting a basic recipe , if that makes sense . I'm hoping someone knows a bread that fits this description or advice on adapting another recipe (possibly the standard no knead recipe) so it can be worked flat and baked thin and crispy and rustic.