John Myers
Thin Flatbread
The perfect thin flatbread recipe with a picture and simple step-by-step instructions.
- 3 Glasses Flour type 550
- 0,5 glass Water
- 0,5 glass Milk
- 1 dice Yeast
- 2 tbsp Butter
- 2 tbsp Oil
- 1 Egg
- Black cumin
- Mix the milk, water, salt, sugar and oil with yeast. I add the flour at the very end. So that the bread tastes like Turkish flatbread, it is best to use type 550 flour.
- Now knead into a dough that is not too dry, knead well for 10 minutes. If the dough is too runny, just add flour, if it gets too dry, add some water.
- Let rise in a warm place until the batter has doubled. Then knead again well and let rise again until the dough has doubled.
- Divide the dough into three equal pieces and roll out each into a large, thin flatbread. It is best to shape it with your hands and press it in lightly with your fingers when it is the right size. My flatbreads are about the size of a medium-sized pizza. If you want the flatbread thicker, it is best to divide it into two equal pieces.
- Preheat the oven to 190 degrees.
- When you have placed the two flat cakes on a baking sheet, let them rest a little more. About 10-15 minutes.
- Whisk the egg and spread it on the flatbread. I like to take the whole egg because it tastes even better for me with the egg white! But you could also just use the egg yolk. Sprinkle with black cumin and bake at 160 degrees for about 15 minutes. Bread shouldn’t get too dark, but please make sure that it is baked through.
- Tastes best warm, goes great with my lentil soup (see KB) or other dishes. Also delicious for breakfast or as a sandwich.
- I wish you a lot of fun baking :)))
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