Roman flatbread

Ingredients for 1 servings:

• 350 g wholemeal flour type 1800
• 50 g durum wheat semolina
• 50 g spelt flour
• 90 g wheat flour type 405
• 1 packet of dry yeast (or 3/4 cube of fresh yeast)
• 3 tbsp olive oil
• 1 ½ tsp salt
• 1 tsp liquid honey (preferably acacia honey)
• 300 ml water, lukewarm
• 1 egg yolk, whisked for brushing
• Flour for working

Instructions

Working time approx. 10 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

makes 6 pieces

Preheat the oven to 50°C and place a heatproof bowl filled with water inside. Mix all the dry ingredients well. Then add the olive oil and then the water, kneading everything thoroughly by hand until the dough pulls away from the sides of the bowl. Now form the entire dough into a large ball, cut a cross into it, and place it in the oven preheated to 50°C to rise for about 20 minutes. It is recommended that you sprinkle a little flour into the bowl while it is proving so that it does not stick. You will now clearly see that the cross in the dough has expanded. You can now take the dough out and knead it thoroughly again. Please leave the oven set at 50°C. Divide the dough into 150g pieces and form your flatbread from these pieces. Place the finished pieces on a baking sheet lined with baking paper. Lightly cut the loaves into the shape of a cross and brush them with beaten egg yolk. Now place the tray with the bread back in the oven, let it rise for another 20 minutes at 50°C and then bake for another 20 minutes at 190°C.