flatbread

Ingredients for 1 servings:

• 500 g wheat flour type 1050
• 1 tsp salt
• 1 tbsp dry yeast
• 1 tsp sugar
• 375 ml water, lukewarm
• sesame
• Flour for the work surface and for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 35 minutes

Greek flatbread

Mix the flour and salt thoroughly. Mix the yeast with the sugar and 125 ml water until dissolved. Let stand in a warm place for 10-25 minutes until the surface becomes bubbly and foamy, then stir in the remaining water. Put the flour in a mixer and gradually add the yeast mixture while the mixer is running. If the dough becomes too dry, add a little water. Mix until a ball of dough forms. Continue mixing for 1 minute. Brush a bowl with oil, add the dough, and turn it over so that it is completely coated with oil. Cover with a damp tea towel and let it rise in a warm place for 1 1/2 hours. It should double in size. Place the dough on a lightly floured work surface and knead lightly. Then shape it into a long, thick log and cut it into 12 equal pieces. Shape each piece into a ball, place it on a floured baking sheet, and cover with a tea towel. Let rise for 30 minutes – the circumference should double. Then shape each ball into a circle with a diameter of 12-15 cm and roll in sesame seeds, if desired. Preheat the oven to 220°C (top/bottom heat) (no fan!) and bake 3-4 dough circles on a baking sheet for about 3 minutes, until browned. Then turn over and bake for another 2 minutes. Enjoy!