Flatbread with corn flour and dried tomatoes

Ingredients for 1 servings:

• 370 g wheat flour
• 170 g corn flour
• 21 g yeast, fresh
• 355 ml water, lukewarm
• 1 ¼ tsp salt
• 1 ½ tsp mixed dried herbs (oregano, thyme and basil)
• 2 tbsp olive oil
• 45 g dried tomatoes in olive oil
• possibly grated cheese

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

fine side dish for grilling

Combine the two types of flour and make a well in the center. In a small bowl, mix the yeast with a little of the water and add it to the well. Stir a little into the flour with your finger. Add the salt, herb mix, olive oil, and finely chopped sun-dried tomatoes. Add them to the bowl and knead with the water to form a yeast dough. It should be a soft, non-sticky dough. Cover with a damp cloth and let it rise in a warm place for about 1 hour. It should then have doubled in size. In the meantime, line a baking tray with baking paper. Once the dough is ready, knead it briefly again. Shape it into a round shape, place it on the baking tray, and flatten it with the heel of your hand. It should have a diameter of about 29 cm. Now take a little more olive oil and brush it over the dough. Cover with plastic wrap and let it rise again in a warm place for about 1 hour. It should then have increased in size considerably. Meanwhile, preheat the oven to 220°C (425°F). Once the dough is ready, use your index finger to make several indentations in the dough. Bake in the oven for about 15 minutes, then let it cool completely on a wire rack. The bread tastes great grilled. If you like, you can sprinkle some grated cheese on top after 10 minutes of baking. Then bake in the oven for another 5 minutes.