Flatbread with Corn Flour and Dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 370 g wheat flour
- 170 g corn flour
- 21 g yeast, fresh
- 355 ml water, lukewarm
- 1 ¼ teaspoon salt
- 1 ½ teaspoon herbs, mixed, dried (oregano, thyme and basil)
- 2 tablespoon olive oil
- 45 g tomato (s), dried, pickled in olive oil
- possibly cheese, grated
Print Recipe
Pin Recipe Instructions
- Mix the two types of flour and make a well in the middle. Mix the yeast in a bowl with some of the water and pour into the well. Stir something into the flour with your finger.
- Add the salt, herb mixture and olive oil and cut the sun-dried tomatoes into small pieces. Also add and knead with the water to form a yeast dough. It should be a soft, non-sticky dough, which you now cover with a damp cloth and leave to rise in a warm place for about 1 hour. It should then have doubled in volume.
- In the meantime, line a baking sheet with parchment paper.
- When the dough is ready, knead it again briefly. Shape it round, place it on the baking sheet and press it flat with the heel of your hand. It should be about 29cm in diameter. Now you take some olive oil and coat the dough with it. Cover with cling film and let rise for another hour in a warm place. It should then have increased its volume significantly.
- In the meantime, preheat the oven to 220 degrees.
- When the dough is ready, press several indentations with your index finger. Bake in the oven for about 15 minutes and then leave to cool on a wire rack.
- The bread tastes very good for grilling. If you want, after 10 minutes of baking time, you can also sprinkle grated cheese over it as you like. Then bake in the oven again for about 5 minutes to the end.
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