Seeded Flat Bread.... bake night!

So! The night before, I made these seeded flat bread doughs from scratch... with my own hands.... no machinery whatsoever... and rubbed it in some EVOO and stacked them nicely in ball shape in the top shelf of my refrigerator. If you must know, when I excitedly rushed home, dashed to my fridge, I found the doughs lying there livelessly, in flat! My ball shape dough seemed to be deflated and lacking its springiness (is that a word?!). Nonetheless, I picked them up, set them aside for a good hour, stretched them out to paper thin, sprayed semolina flour in my baking sheet, and put it on. While waiting for my oven to heat up, I had a strange idea - what if I dust both sides of my bread with semolina flour instead of just one side?! Afterall, I wasn't trying to make a pizza! Ah-hah, I immediately started to flip over the bread and dust the naked side with semolina flour too - BOY, big mistake!

After baking it for about 8.5 mins, I took it out of the oven. I poked it with a fork and I quite like the little flakiness in its texture. But the inside was completely non-bready (ok, I struggle with a right adjective here) but it just breaks too easily. It lacks the doughy texture that usually comes with bread!

I failed! It was simply the worst bread I've had.