Apricot – Nut – Flatbread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 20 g yeast
- 1 tablespoon sugar
- 150 ml water, lukewarm
- 350 g flour
- 1 pinch (s) salt
- 4 tablespoon olive oil
- 75 g apricot (s), dried, chopped
- 30 g hazelnuts, chopped
Print Recipe
Pin Recipe Instructions
- Mix the yeast and sugar with half of the water. Set aside for 10 minutes, then knead with flour, salt and the rest of the water to form a smooth dough. Let go for 45 minutes. Knead in the apricots and hazelnuts and let the dough rise for another 45 minutes. Roll out the dough on a baking sheet lined with baking paper into a round flat cake about 1.5 cm thick and 25 cm large.
- Bake in a preheated oven at 200 ° C for about 20 minutes.
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