Roman military bread

Ingredients for 1 servings:

• 500 g flour (wheat, spelt or rye)
• 250 ml water, lukewarm
• 1 tbsp salt
• 1 tsp paprika powder
• 1 tsp herbs as desired
• 1 tsp butter or oil
• some olives, without filling, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Panini militaris

The basic recipe for this old military flatbread consists only of flour (spelt flour), water, and salt. The additional ingredients refine this simple recipe. First, mix the three basic ingredients mentioned above together until a compact dough forms and nothing sticks to your hands. If desired, you can now mix the dough with spices. If you want to use olives, cut them into small pieces/rings/strips and then add them. I recommend pitted olives preserved in oil; fresh ones must be pitted first. You can also add the oil the olives were marinated in to the dough instead of the butter; otherwise, add butter. Cut off about 12 equal-sized pieces and flatten them into small, approximately 1 cm thick flatbreads. The flatbreads should fill about a normal-sized baking sheet. Bake in a hot oven for about 15-20 minutes, checking occasionally to see if they have taken on a light brown color. Attention: the dough made from rye or spelt flour is already brown from the start.