flatbread

Ingredients for 1 servings:

• 300 g buckwheat, ground
• 100 g brown rice, ground
• 50 g amaranth, ground
• 400 g mineral water, carbonated
• 50 g olive oil
• 1 tsp cane sugar
• ½ tsp salt to 0.75 tsp
• Sesame, organic
• Black cumin (partially ground)
• 1 bag(s) of yeast (dry yeast)

Instructions

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

gluten-free + egg-free + dairy-free

Weigh the flour, water, sugar, salt, yeast and olive oil into a large bowl and knead. Leave to rise in a warm place for about 40 minutes. Knead again and leave to rise for another 20 minutes. Spread the dough on a baking sheet lined with baking paper and smooth it out. Don’t be alarmed, it will be very soft. Press it flat to 1.5 cm. Brush with water (I sprinkled it on), spread the black cumin and sesame seeds generously over the dough. Preheat oven to 250 degrees Celsius (220 degrees Celsius fan-assisted). (This was enough time for me to put the topping on and then bake for about 25-35 minutes fan-assisted) until the bread is golden brown. Change: Instead of buckwheat, I used rice, ground amaranth and ground corn; I needed to use about 100 ml more water. Both types together with fan-assisted oven at approx. 200°C without preheating, unless you include the time in the oven at 50°C for the dough to “rise”.