Summary

Ingredients

• 500 g wheat flour type 550
• 350 ml water, warm
• 3 tablespoon olive oil
• 2 teaspoons salt, medium coarse
• 1 pack dry yeast or /2 cube fresh yeast
• 2 pinch (s) sugar, finer
• 2 stalks rosemary, fresher
• Flour for the work surface
• Oil for the work surface

Print Recipe Pin Recipe

Instructions

1. Vigorously stir the yeast with the sugar in the water. Let stand for a few minutes. Meanwhile, finely chop the rosemary.
2. Pour the yeast water into a mixing bowl, add the remaining ingredients and knead with the dough hook of a hand mixer for about 1 minute on the lowest setting. Then stir for about 10 minutes on the 2nd level, until everything has loosened from the edge of the bowl and a smooth, homogeneous dough has formed.
3. Place the dough with a dough card on the floured work surface, shape into a ball and rub lightly with olive oil. Then return it to the bowl and place it in a warm place with a damp cloth, e.g., the closed oven. Let it rest until the volume has doubled. I give the dough at least 2-3 hours.
4. Put the dough from the bowl on a lightly oiled work surface and divide into approx. 12 - 13 portions of approx. 70 g each. Now shape the portions into balls, roll them out into an oval shape and stretch to a length of approximately 15 cm and a thickness of 1 cm. Stack the individual flatbreads and flour them a little and place baking paper between them.
5. Prepare the grill for medium direct heat (we grill with gas and a grill mat). Carefully place the cakes on the grill and bake for a few minutes on each side until both sides are brown. Really keep an eye on it and turn it every minute. The flat cakes throw light bubbles and rise again nicely when grilling.
6. When the flatbreads are ready, you can keep them warm on indirect heat. Otherwise serve directly with one or more dips.