John Myers
Ingredients for 1 servings:
- 800 g wheat flour type 550
- ½ cube of yeast, fresh
- Water, lukewarm
- 1 tbsp, heaped salt
- 3 tbsp olive oil
- Sea salt, coarse, for sprinkling
- Olive oil for brushing
- Flour for the work surface
Instructions
Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes
inspired by the Italian restaurant around the corner, for about 10 pieces
Preheat oven to 200°C fan/convection oven (220°C top/bottom heat). Put the flour in the bowl of the food processor and make a well in the center. Dissolve the yeast in a little lukewarm water and pour it into the well. Stir 1-2 times with a fork, then cover the bowl and let it rest for about 15 minutes. Small bubbles should now have formed in the yeast. Now start the food processor and mix the flour and yeast mixture on a low speed. Add the salt and olive oil, gradually adding lukewarm water, until you have a smooth and soft yeast dough that easily comes away from the bowl. Now remove the dough from the bowl and knead it one last time by hand on a floured surface. Then divide it into about 10 small portions the size of a tangerine. Use a rolling pin to roll out the dough portions very thinly (about 2 mm thick) and place the dough pieces on a baking sheet lined with baking paper. Brush with olive oil and sprinkle with coarse sea salt. Then bake in the hot oven for about 8-10 minutes. The flatbreads are done when they are browned, curled, and have bubbles. Please check, as every oven bakes slightly differently.
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