Roman Flatbread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g whole wheat flour type 1800
- 50 g durum wheat semolina
- 50 g spelled flour
- 90 g wheat flour type 405
- 1 packet dry yeast (or 3/4 cube fresh yeast)
- 3 tablespoon olive oil
- 1 ½ teaspoon salt
- 1 teaspoon honey, liquid (preferably acacia honey)
- 300 ml water, lukewarm
- 1 egg yolk, whisked for brushing
- Flour to work with
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 50 ° C and put in a heat-resistant container with water. Mix all dry ingredients well. Then add the olive oil and then the water, knead everything very well by hand until the dough loosens from the edge of the bowl.
- Now form a large ball out of the complete dough, cut a cross into it and place it in the oven preheated to 50 ° C for about 20 minutes. It is advisable to sprinkle some flour into the rising vessel so that it does not stick.
- You can now clearly see that the cross in the dough has widened. You can now take the dough out and knead it again. Please leave the oven set to 50 ° C.
- Please divide the dough into pieces of 150 g each and shape your flatbread from these dough pieces. Place the finished pieces on a baking sheet lined with baking paper. Slightly cut the bread into the shape of a cross and brush the bread with beaten egg yolk.
- Put the tray with the bread back in the oven, let it rise again at 50 ° C for 20 minutes and then bake at 190 ° C for 20 minutes.
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