Flatbread from Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour (I use 300 type 1050 and 200 whole wheat flour)
- Flour for the work surface
- 21 g yeast, fresh
- 1 teaspoon sugar
- 1 teaspoon salt
- 280 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Mix the flour with the salt, dissolve the yeast in a little water and add the sugar. Mix everything into a soft dough and let rise until the volume has doubled. Then knead and shape into 12 hand-sized flatbreads.
- Heat the pan and then turn it down to about half the heat. Then bake the flatbreads one by one in the pan without oil. I prefer to turn a little more often because they bake on really quickly. Afterwards keep warm in a covered bowl.
- We prefer to eat them with pan-fried foods and salads, but you can also cut them up. Filling is not so good because the flatbreads are very thin.
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