Pizza or flatbread with herbs

Ingredients for 4 servings:

• 100 g corn flour
• 400 g wheat flour
• 2 tbsp olive oil
• 300 ml water, lukewarm
• 1 cube of yeast, fresh
• 1 tsp herbs, Italian or dried oregano
• 1 tsp salt
• n. B. Pfeffer

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours

Pizza bread, flatbread

Mix together the corn flour and wheat flour (reserve 2 tablespoons). Mix 2 tablespoons of wheat flour with the lukewarm water and the yeast, let it rest for 10 minutes. Knead all ingredients with the yeast solution for at least 5 minutes. Cover with a tea towel and let it rise in a warm place until the dough has risen considerably (approx. 20 minutes). Knead again by hand on a floured surface, roll out to a thickness of approx. 1 cm, place on a baking tray lined with baking paper and make a few indentations with your fingers, let it rest until the flatbread has risen slightly. Now preheat the oven to 210 °C, put the flatbreads in the oven and bake for approx. 25 minutes. Homemade spreads, aioli, herb margarine, quark, and salad go well with it. The flatbread can also be topped like a pizza before baking, but roll out a little thinner if necessary. If you make a little more dough, you can also bake a slightly thicker flatbread, let it cool, quarter it, slice it, and fill it like a doner kebab or pita bread. Formed into small balls, the dough is also suitable for pizza rolls or a bread wheel.