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Apricot and nut flatbread

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Ingredients for 1 servings:

  • 20 g yeast
  • 1 tbsp sugar
  • 150 ml water, lukewarm
  • 350 g flour
  • 1 pinch of salt
  • 4 tbsp olive oil
  • 75 g apricot(s), dried, chopped
  • 30 g hazelnuts, chopped

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Mix the yeast and sugar with half the water. Set aside for 10 minutes, then knead with the flour, salt, and the remaining water until a smooth dough forms. Let it rise for 45 minutes. Knead in the apricots and hazelnuts and let the dough rise for another 45 minutes. Roll out the dough on a baking sheet lined with baking paper into a flatbread about 1.5 cm thick and 25 cm in diameter. Bake in a preheated oven at 200°C for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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