Summary

Ingredients

For the dough:

• 250 g wheat flour, (type 550)
• 200 ml water, lukewarm
• 5 g yeast, fresh
• Pinch sugar

For the second dough:

• 250 g flour, (type 550)
• 50 g water, lukewarm
• 2 tablespoon olive oil
• 12 g salt
• 5 g yeast, fresh
• Semolina (durum wheat), to roll out

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Instructions

1. Knead all ingredients for dough 1 together for 5-6 minutes and cover and leave to stand overnight at room temperature.
2. The next day, knead all of the ingredients (dough 1 + dough 2) intensively for 8 minutes. Put the dough in a bowl, cover it with cling film and let everything stand at room temperature for 1 hour. Spread out the dough without powdering and fold it up again. Repeat this process after an hour and let rest for another 30 minutes.
3. Cut the dough into 3 equal parts and grind vigorously with the cupped palm. Cover and let rest again for approx. 10-15 minutes.
4. Now roll out the dough pieces with the rolling pin on a little durum wheat semolina to make flat cakes. Place these on greased pizza trays and shape with your fingers. Cover the dough as desired and bake at 300 ° for 15 minutes. If the oven can only be heated up to 250 °, let it bake a little longer.
5. The dough is prepared in this way very crispy and splinters with every bite, but the flat crumb remains pleasantly fluffy and cooked through in the middle.