Sourdough flatbread

Ingredients for 1 servings:

• 30 g starter
• 150 g wheat flour type 1050
• 150 ml water, lukewarm
• 500 g wheat flour type 550
• 10 g salt
• 10 g olive oil
• 1 tsp, heaped dry yeast
• 1 tsp, levelled sugar
• 200 ml water, lukewarm
• 1 egg yolk
• Flour for the work surface
• e.g. sesame
• n. B. Black cumin

Instructions

Working time approx. 1 hour; Rest time approx. 18 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 19 hours 40 minutes

For the pre-dough, mix the starter with flour and water. Let it rest at room temperature for 12-16 hours. You can use a starter made from rye or wheat flour, depending on what you have available. For the main dough, place the pre-dough in a bowl with flour, salt, olive oil, yeast, and sugar. Add the water, perhaps a little less at first; it always depends on the flour. Knead everything into a loose dough that pulls away from the sides of the bowl. I do this with a kneading machine: 3 minutes on low speed, then about 5 minutes faster. Brush a bowl with a little olive oil, place the dough in it, and cover with a kitchen towel. Let it rest for 60-90 minutes. During this time, stretch and fold the dough 2-3 times – gently folding it from the edge to the center, all the way around. Divide the dough into two pieces on a floured surface, shape them into a slightly oval shape, place them side by side on a baking sheet lined with parchment paper, and flatten them into flatbreads. Cover and let rise for another 45-60 minutes. Preheat the oven to 230°C (top/bottom heat). Mix the egg yolk with a teaspoon of water and brush the bread with it. If desired, you can make a few holes in the dough with your finger. Sprinkle the flatbreads with sesame seeds and/or black cumin seeds. Place in the oven and bake for about 10 minutes.