Once the dough has doubled in volume, divide it into 8 equal balls.
Cut out 8 parchment papers to fit the rolled dough. I cut mine into 10 inch wide sheets.
Sprinkle about 1 teaspoon of cracked wheat bran on the parchment and place a ball of dough on it.
Roll the dough out to a even circle less than a ¼ inch thick. I also sprinkled some wheat bran on the top and rolled. The dough did not need any flour to dust when rolling. .
Place the rolled sough with the parchment on a baking sheet.
Repeat the same with the rest of the dough balls and place the on a baking sheet.
Cover the rolled dough and let it rest for about 30 minutes.
In the meantime, pre-heat the oven to 500 F with a pizza stone inside. If you don't have a pizza stone, you could bake them on a tray, but the pizza stone gives it a beautiful texture.
Slowly place one of the rolled flatbread with the parchment on the pizza stone using a pizza peel or a ladle with a long handle. Be careful when placing the dough inside the really hot oven.
Let the flatbread cook for about 6 to 7 minutes. You will notice that they fluff up really well.
Carefully remove the cooked flatbread and place in a cooling rack for about 5 minutes and serve.