Half-wheat pan-fried flatbread with olives

Ingredients for 2 servings:

• 100 g wheat flour (type 550)
• 100 g whole wheat flour
• 150 g water, lukewarm
• 10 g yeast, fresh
• 1 tbsp oil
• ½ tsp salt, possibly more, max. 1 tsp
• n. B. olives
• Flour for the work surface

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Knead together the flour, water, yeast, oil, and salt. Dust the work surface with flour, shape the dough into flat pancakes, and let it rise for a while. At least 15 minutes, depending on your preference; 1-2 hours is better, of course. Slice the olives into thin slices and press them into the pancakes. Wipe a pan with as little oil as possible and heat it thoroughly. When it’s really hot, add the pancakes and fry on both sides at full heat. This takes about 10 minutes. The cooking time depends very much on the thickness of the pancakes and the heat in the pan. You can also do the toothpick test. The pancakes taste best when warm. However, they can easily be reheated.