Preheat a smoker, preferably with pecan wood, to 200 degrees F.
Coat the ham with the garlic, cumin and liberal amounts of salt and pepper. Rub the seasoning into the meat and place on a roasting rack or wire rack. Place the rack into the smoker and cook until the ham reaches an internal temperature of 145 degrees F, about 4 hours. Let rest for at least 30 minutes before slicing.
Cut the flatbread into twelve 8-by-9-inch rectangles and toast with beef tallow on a griddle over high heat until light golden brown. Slice each rectangle in half horizontally, then smear the cut-sides with spicy mustard.
On baking sheets, make twelve stacks of sliced ham and Swiss cheese; broil until the cheese is melted and the meat is warmed. Then put the stacks on the flatbread bottoms, top with some onions and pickles for sandwiches. Transfer the sandwiches to a hot griddle prepped with beef tallow and grill, pressing down with a weight, until golden brown. Slice the sandwiches on a diagonal to plate.
Mix together the yeast, sugar and 1 1/2 cups of warm water (just under 110 degrees F) in a large bowl and set aside until tripled in size.
Place the yeast mixture into the bowl of a stand mixer fitted with the dough hook and add the flour, oil, salt and 4 cups of tepid water. Mix on low speed until incorporated, then mix on medium speed for 10 minutes. Remove the hook but leave the dough in the mixer bowl. Let rise until doubled in size, about 30 minutes.
Preheat the oven to 375 degrees F. Remove the dough from the bowl and divide into 4 pieces. Place each piece on an oiled baking sheet and let rest for 30 minutes. Press the dough out to fill the baking sheets, then let rest for another 20 minutes. Press the dough again to fill out the baking sheets; let rest for 20 more minutes. Press the dough for the third time to fill out the baking sheets; let rest for 5 minutes.
Bake for 18 minutes, rotating the baking sheets halfway through.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pendulum Fine Meats, Norfolk, VA