Summary

Ingredients

For the dough: (pre-dough)

• 200 g flour
• 150 ml water
• 3 g yeast, fresh

For the dough:

• 200 ml water, lukewarm
• 95 g semolina, (soft wheat)
• 18 g yeast, fresh
• 3 tablespoon olive oil
• 355 grams flour
• 1 ½ teaspoon salt
• 130 g cheese (Asiaio, finely rated)
• 2 tablespoon chives (dried or fresh)
• Olive oil, for brushing

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Instructions

1. For the pre-dough, put the flour in a bowl, mix with the water and the yeast. Cover this firm dough well with foil and let it stand for at least 8 hours at room temperature, or overnight. I also put the bowl in a fresh garbage bag and shoot it.
2. For the dough, mix the pre-dough, water, semolina, yeast and olive oil with the dough hook. Add the flour, salt, cheese and chives and knead into a dough by hand. It should be a soft, non-sticky dough that you knead again on a work surface for about 6-8 minutes, put back in the bowl and let rise in a warm place for about 45-60 minutes. It should then have doubled in volume.
3. When the dough is ready, place it on a lightly floured work surface. Knead it briefly and divide it into 16 equal parts. Shapes this round and, covered with a damp cloth, let it rise for another 10 minutes.
4. The grill should then be hot and the grate clean.
5. Now flatten the dough balls one after the other with the back of your hand to make 11 cm flat cakes. Brush with olive oil on both sides and bake on the grill. Here you proceed in such a way that you place the flatbread on a not too hot spot on the grid for 2 minutes. Then you turn the cakes on the same side so that the grate creates a diamond pattern. So you let them lie for another 2 minutes before you put them on the other side, where you then do the same on this side. Bake the flatbreads one by one and serve.