Italian flatbread from the pan

Ingredients for 4 servings:

• 150 g wheat flour or whole wheat flour
• 100 g chickpea flour or corn flour
• 4 g dry yeast
• ½ tsp salt
• 130 ml water, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 15 minutes

with “bite”

Knead all ingredients into a smooth dough. It should be neither sticky nor too firm, so start with 130 ml of water and add more if necessary. Cover and let rise in a warm place for 30-45 minutes. Then roll out the dough and tear into 6 pieces. Roll each piece out slightly flatter and bake on both sides in a hot pan/grill pan with a little oil. Wrap the finished loaves in a tea towel or keep warm in the oven at a low temperature until ready to serve.