Sift the flour into a bowl, mix with salt and caraway seeds (amount to taste!) And make a well in the middle. Pour 250 ml of lukewarm water into the well. Gradually stir the flour from the edge with the water (I use the hand mixer with the dough hook). Work the mixture into a compact dough, then place it on a work surface dusted with flour and knead vigorously with your hands for about 5 minutes. The dough should be smooth and pliable and no longer stick to your hands. Otherwise work in a little more flour. Put the dough in a bowl brushed with olive oil and cover and let rest for about 45 minutes.
Preheat the oven to 250 ° C. Divide the dough into small balls (about the size of a table tennis ball). Use a rolling pin to roll out the balls into very thin, elongated cakes and place them next to each other on a baking sheet lined with baking paper. Brush the pastry with olive oil. If necessary, sprinkle with a little coarse sea salt (depending on the amount of salt in the dough).
Bake the flatbreads for 10 to 12 minutes. Be careful with the baking time! Depending on the oven, the cakes could brown too much. They should be crispy and browned only around the edges.
In the original recipe, there is less salt in the dough and the caraway seeds are not baked in, but rather sprinkled on top. You can also sprinkle black sesame seeds on it.
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