Whole-grain flatbread

Ingredients for 4 servings:

• 500 g wheat or spelt
• 1 tsp salt (rock salt)
• 1 cube of yeast, fresh
• 350 ml water
• 3 tbsp olive oil
• n. B. Herbs, fresh or dried
• e.g. black cumin and/or sesame
• Grease for the tray

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Finely grind the grain and mix with the salt. Dissolve the yeast in the water. Knead everything together and let it rise, covered, for 30 minutes. Preheat the oven to 250°C. Knead the herbs into the dough. Finely chop the fresh herbs. Place the whole dough in a flatbread form on a greased baking sheet or divide four small flatbreads between two baking sheets. Brush the flatbreads with olive oil and sprinkle the seeds over them. Sprinkle with a little salt, if desired. Before placing the dough in the oven, place a heatproof plate filled with water on the floor of the oven. The water should be steaming when the dough is added. This will ensure the pastry rises nicely and prevents it from drying out during baking. Bake on the middle rack for about 15-20 minutes until crispy.