John Myers
Leather Smith Flatbread with Jiaogulan
The perfect leather smith flatbread with jiaogulan recipe with a picture and simple step-by-step instructions.
- 500 g Flour 405 wheat
- 1 dice Fresh yeast
- 8 g Salt
- 5 leaves Jiaogulan or 1/1 – 1 tsp dried
- Oat flakes to sprinkle on
- Dissolve the yeast in the water and then knead together a perfectly normal yeast dough with the flour, salt and sugar. Cover and let rest for 30 – 45 min. Finely chop the jiaogulan and then knead vigorously. Shape the dough into a flat cake on a baking sheet and, as in the photo, cut into the sheet with a spatula. Let it rise again for 45-60 minutes, the incisions then close almost completely. But you get “predetermined breaking points” and you don’t have to cut the bread with a knife. Then rub the surface with water and sprinkle with oatmeal. Then off to the oven. I heated the oven to 220 degrees and baked for about 30 minutes with the heat falling (180 degrees). Electrically it doesn’t take that long! Taste: Slightly nutty Give it a try!
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