John Myers
Savory Baking: Spelled Flatbreads with Poppy Seeds or Coarse Salt
The perfect savory baking: spelled flatbreads with poppy seeds or coarse salt recipe with a picture and simple step-by-step instructions.
- 200 g Spelled flour type 630
- 100 g Wholemeal spelled semolina
- 1 packet Dry yeast
- 0,5 teaspoon Salt
- 0,5 teaspoon Sugar
- 2 tablespoon Extra virgin olive oil
- 150 ml Lukewarm water
- 150 ml Poppy
- 150 ml Coarse salt
- Mix the flour, semolina, salt, sugar, dry yeast and oil in a mixing bowl.
- While kneading, slowly pour in the lukewarm water and see when the dough is shiny and detaches from the edge of the bowl.
- Cover and let rise in a warm place for about an hour until its volume has visibly increased.
- Knead the dough again, make six portions out of it, shape them into balls and flatten them a little on a baking sheet (with foil or paper). Cover and let rest for another 15-20 minutes.
- Roll out the dough pieces, brush with a little water, sprinkle with salt or poppy seeds and bake in a preheated oven at 225 ° C for about 12 – 15 minutes.
- I served it today with Marianne1’s lentil soup. here is the link to Turkish Lentil Soup
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