Flatbread – with and without herbs

Ingredients for 1 servings:

• 150 g wheat flour
• 5 g yeast, fresh
• 100 ml water, lukewarm
• 345 g wheat flour
• 10 g yeast, fresh
• ½ tsp sugar
• 2 tbsp milk, lukewarm
• 150 ml water, lukewarm
• 1 tbsp olive oil
• 1 ½ tsp salt
• protein
• Oregano, dried,
• Basil, dried
• Parsley, dried
• Garlic, granulated or freshly squeezed
• Chili pepper(s), dried
• Parmesan

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

To make the pre-dough, put the flour in a bowl, crumble the fresh yeast over it, and mix it with the water to form a dough. Cover the bowl and let it stand at room temperature for at least 12 hours, preferably 24 hours. I always put the bowl in a fresh garbage bag and tie a knot on the top. When it’s ready, put the remaining flour in another bowl. Mix the yeast with the sugar and milk in a small bowl. Now add the pre-dough, the mixed yeast, water, olive oil and salt to the flour in the bowl. Knead this together to form a dough. It should be a soft, non-sticky dough. Place this on a lightly floured surface and knead for about 8 minutes. Then return it to the bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour. It should then have doubled in volume. In the meantime, line a baking tray with baking paper. Once the dough is ready, knead it again and divide it into two equal pieces. Roll these out into two ovals, about 25 cm long. Place them on the prepared baking sheet and press a few indentations into the dough with your finger. Cover the dough with a damp cloth and let it rise again in a warm place until the flatbreads have significantly increased in size. In the meantime, preheat the oven to 220°C. Bake the flatbreads until golden brown. Remove from the oven and let them cool on a wire rack. You can also mix the herbs, garlic, and some crumbled chili peppers so that you get 1-2 teaspoons per flatbread. You can, of course, use other herbs, too. Brush the flatbreads with the beaten egg white and sprinkle them with the herbs. Sprinkle with Parmesan cheese or cheese, if desired. Bake the breads until golden brown. In this case, I always make bread with and without herbs.