Flatbread
Allergens
Gluten
For
Piece
400
g
Flour
Flour for kneading
1.50
tsp
Salt
20
g
fresh yeast
1
tsp
sugar
2.50
dl
Water, lukewarm
2
tbsp
Oil
0.50
tsp
Sweet paprika powder
1
tbsp
Oil for frying
Crumble the yeast and dissolve it together with the sugar in 1 dl of lukewarm water. Pour this mixture into the well in the flour and leave to rise, covered, for 10 minutes in a warm place.
Add the remaining water, the oil and the paprika powder, and knead everything with a hand mixer or by hand to form a smooth dough. Leave to rise, covered, in a warm place until doubled in size.
Then divide the dough into eight portions. With lightly floured hands, shape each portion into a ball and flatten to a thickness of 1 ½–2 cm. Cover and leave to rise for a further 15 minutes.
Brush a non-stick frying pan with a little oil and cook the flatbreads in it.
Add the remaining water, the oil and the paprika powder, and knead everything with a hand mixer or by hand to form a smooth dough. Leave to rise, covered, in a warm place until doubled in size.
Then divide the dough into eight portions. With lightly floured hands, shape each portion into a ball and flatten to a thickness of 1 ½–2 cm. Cover and leave to rise for a further 15 minutes.
Brush a non-stick frying pan with a little oil and cook the flatbreads in it.
Tips
Mix za'atar with a little oil and spread it over the flatbreads. Caraway seeds can also be used instead of za'atar.
Delicious pita crisps can be made from leftover flatbread. To do this, cut the flatbread into triangular wedges, brush with olive oil, sprinkle with salt, herbs or spices to taste, and bake on a baking tray lined with baking paper at 200 degrees (top and bottom heat) for 8–10 minutes.
Delicious pita crisps can be made from leftover flatbread. To do this, cut the flatbread into triangular wedges, brush with olive oil, sprinkle with salt, herbs or spices to taste, and bake on a baking tray lined with baking paper at 200 degrees (top and bottom heat) for 8–10 minutes.
Nutrients per portion 202kcal
CO₂ equivalent per portion 49g