flatbread

Ingredients for 1 servings:

• 600 g flour
• 150 ml milk, lukewarm
• 150 ml water, lukewarm
• 60 ml olive oil
• 1 cube of yeast, fresh
• 1 tsp, leveled salt
• 1 tsp, levelled sugar
• 1 tsp sea salt, coarse
• 1 tsp oregano or rosemary
• 3 tbsp olive oil
• 3 tbsp water

Instructions

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

Very tasty, a bit Mediterranean

Combine all the ingredients for the dough in a mixing bowl and make a yeast dough. Let it rise until it has significantly increased in size (about 3/4 hour), then divide it into 2 pieces. Make round flatbreads about 28 cm in diameter. Place them on a baking sheet lined with baking paper, prick with a fork, and cut into the typical diamond pattern using a pastry wheel. Mix 3 tablespoons of olive oil with 3 tablespoons of water and brush the top of the flatbread with it. Sprinkle with seeds of your choice, if desired, and let rise for a little longer (about 15 minutes). Bake in a preheated oven at 200°C (fan oven) for about 20-30 minutes, then remove from the baking sheet and immediately place on a wire rack to allow the steam to dissipate. This makes 2 flatbreads. Note: You can also sprinkle caraway seeds on top if you don’t like the other spices.