Flat bread
Serves approx. 12
375 g strong white flour
1 cube of fresh yeast (42 g)
1/2 tsp salt
200–220 ml lukewarm water or
buttermilk or 280 g natural yoghurt
3 tbsp oil
For drizzling:
2–3 tbsp oil
Method
1. Dissolve the yeast in the water,
buttermilk or yoghurt. Then mix with the
flour, salt and oil and knead to a
smooth dough.
2. Set the dough aside for approx.
20 minutes. Then punch down and roll
out into a circle (approx. C 30 cm).
Place the bread on the greased glass
tray or a pizza dish.
3. Drizzle with oil and bake until golden.
Settings
Automatic programmes \ Bread \
Flat bread \ Home made
Duration: Approx. 48 minutes
Fan plus
Temperature: 170–190 °C
Shelf level: 1
Duration: 30–35 minutes
Conventional heat
Temperature: 180–200 °C
Shelf level: 1
Duration: 25–30 minutes + pre-heating
Tip: For variety, add 50 g roast onions,
or 2 tsp of rosemary or a mixture of 40
g chopped black olives and 1 tbsp
chopped pine nuts or 1 tsp chopped
herbes de Provence. The flat bread is
also ideal for filling. Cut it across the
middle and spread both halves with
cream cheese. Arrange mixed lettuce,
sliced tomatoes, finely sliced onion
rings and cucumber on the lower half
and replace the top. Serve with tzatziki
(500 g finely grated cucumber, 250 g
natural yoghurt, 250 g sour cream, 1
crushed garlic clove, 2 tbsp olive oil,
salt and pepper).
Baking recipes
157
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