Whole Grain Flatbread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g wheat or spelled
- 1 teaspoon salt (rock salt)
- 1 cube yeast, fresh
- 350 ml water
- 3 tablespoon olive oil
- Herbs, fresh or dried
- Black cumin and / or sesame
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Finely grind the grain and mix with the salt. Dissolve the yeast in the water. Knead everything together and cover and let rise for 30 minutes.
- Preheat the oven to 250 ° C. Knead the herbs into the dough. Finely chop the fresh herbs.
- Place the whole dough as flatbreads on a greased baking sheet or divide four small flatbreads on two baking sheets. Brush the flatbreads with the olive oil and sprinkle with the seeds. Possibly also sprinkle some salt over it.
- Before putting the dough in, place a fire-proof plate with water on the bottom of the oven. The water should be steaming when the batter enters. This way, the baked goods will rise nicely and will not dry out during baking. Bake on the middle rack for about 15-20 minutes until crispy.
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