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Flat bread
Ingredients:
40 g fresh yeast
200 ml lukewarm water
375 g strong white flour
1 tsp salt
2 tbsp oil
To drizzle:
3 tbsp oil
For the steam: Approx. 100 ml of water
Method:
1. Put the flour, salt and oil in a bowl.
Dissolve the yeast in the water and add
to the flour. Knead to a smooth dough.
Then cover and place in the oven to
prove for 20-30 minutes at 35 °C on
Conventional heat.
2. Roll out to a flat loaf (diameter
approx. 25 cm), place on a baking tray
and prove for a further 10 minutes at
room temperature. Drizzle the flat bread
with oil and bake until golden.
Settings:
Function: Moisture plus d
Temperature: 170–190 °C
Shelf level: 2
Baking duration: 35–45 minutes
Bursts of steam: Automatic
Tips
This bread can be varied in many ways
by kneading one of the following into
the finished dough: 50 g caramelised
onions, or 2 tsp chopped rosemary, or
a mixture of 40 g chopped black olives
and 1 tbsp chopped pine nuts, or 1 tsp
chopped herbes de Provence. Try
sprinkling with sesame seeds before
baking.
Recipes
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