Waffle iron bread without yeast

Ingredients for 1 servings:

• 500 g wheat flour or spelt flour
• 1 tbsp, leveled salt
• Water as needed
• possibly sesame
• ½ pack of baking powder

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 25 minutes

For creative people

Put the flour, salt, and baking powder into a mixing bowl and mix. Gradually add water and knead everything into a dough that is not too stiff. Place the dough in an airtight bowl in the refrigerator and let it rest for at least 6 hours. The dough will easily keep in the refrigerator for up to a week. After a few days, the surface of the dough will turn gray. This shows that sourdough is forming naturally. To bake, take a portion of the dough, roll it in flour or a mixture of flour and sesame seeds, and knead it into a flatbread. Flour the flatbread again thoroughly and place it in the preheated waffle iron. The waffle iron does not need to be greased, as the dry flour and possibly the sesame seeds will have a non-stick effect. Press down the top of the waffle iron while the dough is still soft. If the flatbread puffs up, pierce the side of the flatbread to allow the steam to escape. The temperature of the waffle iron should be set to the upper third. Fresh dough needs a higher temperature than one that’s been refrigerated for several days. Add half a packet of baking powder to fresh dough. The bread can only be enjoyed fresh, preferably while still warm. It will quickly become rubbery. It only works with wheat or spelt flour, with only a small amount of whole wheat flour, max. 30%.