Flat bread
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm water
375 g strong white flour
1 tsp salt
2 tbsp oil
For drizzling
1 1/2 tbsp oil
Method
Dissolve the yeast in lukewarm water.
Then add to the flour, salt and oil and
knead for 3–4 minutes until you get a
smooth dough. Cover and prove in the
oven for 20-30 minutes using
Conventional heat at 35 °C.
Lightly knead the dough then roll it out
to the shape you want (C approx.
25 cm). Place on a baking tray, cover
and leave to prove for a further
10 minutes at room temperature.
Drizzle with oil and bake until golden.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
Aut§
Temperature 160–180 °C
Amount of water approx. 150 ml
Shelf level 2
1st burst of steam Automatic
Duration 25–30 minutes
Tips
For a variation of this flat bread, knead
one of the following into the dough:
50 g of fried onions; 2 tsp of chopped
rosemary; or a mixture of 40 g chopped
black olives and 1 tbsp chopped pine
nuts or 1 tsp chopped herbs de
Provence. Sprinkle the top with black
sesame seed and bake.
Recipes
117
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