Basic Recipe: Oriental Yeast Flatbread

Sieve the flour and baking powder into a bowl. Add the coarse portions again. Sieving ensures that the dough is easier to process. Stir in the salt and spices. Mix the egg with the yoghurt and the oil. Warm the milk lukewarm, add sugar and dissolve the yeast in it. The yeast milk should start to "go". Knead everything into a smooth dough. It is best to start with a fork, then with generously floured hands. Preheat the oven to 40 - 50 ° C, not higher! Cover the dough in the bowl with a cloth, then place in the oven for at least 1 hour. Switch off the oven after 10 minutes.

When the dough has risen (it should now be at least three times its volume) knead briefly once. Divide the dough into 4 roughly equal parts and place it on a floured work surface with a floured rolling pin (an empty, floured bottle of French red wine, which you emptied with friends while waiting, works even better, at least that's how we did in the 80s than Studies made) roll out to about 5 mm thick flatbreads. Preheat the oven in which you have placed a fire-proof container with at least 0.5 l of water to 225 ° C, let the cakes rest in the meantime. Bake the flatbreads in 2 sections on a baking sheet lined with baking paper for 8 - 12 minutes until they reach the desired color. Cool a little on a wire rack, then consume immediately (warm) or a maximum of 2 days later. Enjoy your meal!