Tuscan-style flatbreads

Ingredients for 1 servings:

• 3 points dry yeast
• 750 g flour, smooth
• 6 tbsp olive oil, cold squeezed
• ½ tsp sugar
• 2 tbsp coarse-grained sea salt
• 1 tbsp pepper, crushed
• 1 tbsp milk
• 1 egg yolk, whisked
• basil
• oregano
• Thyme
• cress
• lovage
• Parsley
• marjoram

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix the flour with the dried yeast, sugar, salt, and pepper thoroughly. Pile up the dough and make a well in the center. Slowly stir in the oil and water into the well, mixing with the flour. Knead the dough into a smooth dough, then cover and let rise in a warm place for at least 30 minutes. Knead the dough thoroughly again and form 5 flatbreads, each weighing approximately 150g. Place these on a baking tray lined with baking paper, cover, and let rise in a warm place for at least 30 minutes. Preheat the oven to 180°C. Mix the milk and egg yolk. Lightly score the tops of the flatbreads, brush generously with the egg wash, and sprinkle with the dried herbs. Place in the oven for 20 minutes, then turn the heat to 200°C, possibly rotating the tray, and bake for another 15 minutes.