Flatbread from the pan

Ingredients for 1 servings:

• 1 packet of dry yeast or 0.5 cube of fresh yeast
• 1 tsp, levelled sugar
• 250 ml water, lukewarm
• 475 g flour (e.g. spelled flour)
• 35 ml milk
• 20 ml oil
• 1 egg(s)
• 10 g salt
• Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

suitable as doner buns, makes about 10 small flatbreads

Make a yeast dough from the ingredients. Knead the dough for about 4-6 minutes. Let it rise in a warm place (e.g. wrapped in foil under the covers) for about 1 hour, until the dough has visibly doubled in size. Divide the dough into about 10 equal-sized balls and let them rise for another 30 minutes. On a floured work surface, roll each ball lengthwise and crosswise with a rolling pin (or similar tool). Fry the flatbreads in a non-stick pan for about 2-3 minutes on each side, until they have turned a nice brown color. This recipe makes about 10 flatbreads, depending on the desired size. Tip: You can of course add spices as desired for a Mediterranean flavor. For example, I add 1 teaspoon of oregano and 1 teaspoon of paprika.