Summary

Ingredients

• 1 kg flour
• 42 g yeast
• 0.75 liter ¾ water, lukewarm
• 1 pinch (s) sugar
• 1 tablespoon salt
• 3 tablespoon olive oil
• Salt, coarse for sprinkling
• Olive oil, for brushing
• Oregano, dried, for sprinkling

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Instructions

1. Sift the flour into a bowl. Dissolve the yeast in a little water and stir in the sugar. Make a well in the flour, pour in the dissolved yeast and mix with a little flour. Cover and let rise for about 1/2 hour. Only now add salt and olive oil and start stirring with the dough hook. Add the water steadily in a thin stream (caution, not all at once, the amount of water depends on many factors - type of flour, moisture, heat, etc.). The dough is ready when it comes off the edge of the bowl and is no longer sticky. Let rise in a cool room for an afternoon or, better, overnight.
2. Fold the dough through and form a palm-sized flatbread on a floured work surface, approx. 1/2 cm thick. Make dents with your fingers, sprinkle with a little coarse salt. Brush some olive oil over it with a brush and sprinkle with oregano (to taste).
3. Preheat the oven to 250 ° C. Bake on an oiled baking sheet on the lowest rail (or on the floor of the oven) for about 5 minutes, then 2 rails higher for another 3-4 minutes. Be careful with the times, depending on the type of oven, the baking process goes very quickly and the cakes burn.
4. You can also shorten the baking time and freeze the flatbreads to finish baking them at around 180 - 200 ° C as required.
5. Tastes great with pasta and fresh summer salads. You can also mix finely chopped olives, onions, peppers, chopped fresh sage, etc. into the batter.