flatbread

Ingredients for 4 servings:

• 520 g flour
• 3 g salt
• ½ tsp caraway seeds, ground
• ¼ tsp coriander, ground
• ½ tsp sugar
• 5 g yeast (fresh)
• 1 tbsp olive oil, plus extra for frying
• 240 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Fried in olive oil

Mix the flour, salt, caraway seeds, and coriander; make a small well in the center. Mix the yeast with the sugar and a little of the water, and add it to the well. Stir a little into the flour, then add the olive oil and lukewarm water. Knead this into a dough, which you then place on a floured work surface. Knead for about 10 minutes until it is nice and elastic. Return it to the bowl, cover with a damp cloth, and let the dough rise in a warm place for about 1 hour. It should then have doubled in size. Line a baking tray with baking paper or brush it with a little olive oil. Knead the dough again and divide it into 4 equal pieces. Form balls, roll them out to about 20cm in diameter, and place them on the baking tray. Cover them with a damp cloth and let them rise for another 20 minutes. Then heat a pan with a lid and add a little olive oil. Place a flatbread inside and bake it at medium heat (with the lid on) for about 2-3 minutes on the first side. Turn it over, replace the lid, and bake for another 2 minutes on that side. Continue this process until all four flatbreads are cooked. Let them cool on a wire rack.