Summary

Ingredients

• 500 g wheat flour, type 405
• 20 g yeast
• 250 ml water, lukewarm, approx
• 0.5 teaspoon ½ sugar
• 1 teaspoon, leveled salt
• pepper from the grinder
• 1 small egg (s)
• 1 teaspoon lard, soft
• 3 teaspoons olive oil

For covering:

• 1 small egg (s), whisked
• 100 g walnuts, skinned
• Pepper, coarsely ground
• Sea salt, coarse
• Oil for the tin
• Flour for the work surface

Print Recipe Pin Recipe

Instructions

1. Sift the flour into a bowl and make a well in the middle. Crumble in the yeast and dissolve it with the water, mixing in some flour from the edge. Add the sugar, the salt, a little pepper, the egg, the lard and the olive oil and work all the ingredients into a smooth dough. Shape into a ball, place in the bowl and let rise, covered, until the volume has doubled.
2. Knead the dough briefly and divide into 3 equal portions. Shape the pieces on a floured work surface into round plates with a diameter of 20 cm. Place the dough on the lightly greased baking sheets.
3. Whisk the egg and brush the surface of the flatbreads with it. Press the walnuts evenly into the flatbread with a large distance between them. Sprinkle with salt and pepper.
4. Cover the flatbreads with a cloth and let rise for about 15 minutes. Bake in a preheated oven at 200 ° C for 10 to 15 minutes.