John Myers
Crunchy Mediterranean Flatbreads
The perfect crunchy mediterranean flatbreads recipe with a picture and simple step-by-step instructions.
- 225 g Flour, preferably type 630 spelled
- 1 tsp Dry yeast
- 2 tbsp Olive oil
- 1 Pc. Whisk the egg with 1 tablespoon of water
- 2 tbsp Fresh, chopped rosemary
- Salt with Mediterranean herbs, alternatively sea salt
- 1 tbsp Roasted garlic from the spice jar
- Dissolve the dry yeast in 125 ml of lukewarm water while stirring. Let stand for a few minutes until small bubbles form on the surface.
- Put the flour in a large bowl and make a well in the middle. Add the yeast water, olive oil and a pinch of salt. Stir everything well and knead into a smooth, supple dough in about 10 minutes. Cover with a cloth and let rise in a warm place for approx. 45 – 60 minutes until the dough has increased in volume.
- Then knead the dough well again on a floured work surface. Divide into approx. 8 portions and roll out each into an oval thin flatbread. Place the cakes next to each other on a baking sheet lined with baking paper and brush with the beaten egg. Sprinkle with salt, chopped rosemary and roasted garlic.
- Bake in the preheated oven at 180 degrees (or fan oven 160 degrees) on the middle rack for about 20 minutes until golden brown.
- Various dips go with it.
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