John Myers
Hearty Flatbread
The perfect hearty flatbread recipe with a picture and simple step-by-step instructions.
- 800 g Wheat flour
- 2 packet Dry yeast
- 2 tsp Salt
- 2 tbsp Rapeseed oil
- 1 tsp Sugar
- 150 g Cream cheese
- Flour for kneading
- Sesame seeds, poppy seeds, herbs of Provence, paprika powder
- Sieve the flour into a bowl, make a small hollow. Dissolve the yeast in approx. 50 ml of warm water and pour into the hollow, sprinkle some flour over it and let rise for approx. 20 minutes. Add the remaining warm water, salt, oil, sugar and cream cheese to the pre-dough and knead everything for a good 5-8 minutes to form a smooth dough. Let it rise for a good 60 minutes in a warm place. After an hour of walking, knead the dough well again on a floured work surface. Shape into a roll and let rise for another 15 minutes. Then cut the roll into 12 equal pieces. Shape each part into a ball and press it flat. Place on a baking sheet lined with baking paper, brush with hot salted water and garnish with sesame and poppy seeds or paprika powder. Cut into a diamond shape with a sharp knife and let rise for another 15 minutes. Then bake in an oven preheated to 200 degrees for 20 minutes. Place a fire-proof dish with hot water on the bottom of the oven while it is preheating, the steam lets the cakes loosen up nicely. Let the flatbreads cool down and serve for grilling. If you like, you can mix finely chopped olives or dried peppers under the dough, this gives it a special pep, which I personally don’t like very much. But we are flexible.
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