Whole-grain flatbread

Ingredients for 1 servings:

• 350 g wholemeal flour, e.g. wheat or spelt
• 150 g wheat flour type 405 plus a little more for the work surface
• 1 tsp salt
• 350 ml water, lukewarm
• 10 g dry yeast
• 1 tsp sugar or honey
• e.g. sesame
• n. B. Black cumin

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

Sift the flour into a large bowl and stir in the salt. In another bowl, combine the lukewarm water, sugar, and yeast until dissolved. Then mix the yeast mixture into the flour—either by hand, using a hand mixer with a dough hook, or in a food processor. Cover with a towel and let it rest at room temperature for 2 hours. Then preheat the oven to 250°C (top/bottom heat). Meanwhile, sprinkle a generous amount of flour onto the work surface, knead the dough into a ball, quarter it, shape it into four balls, and press it into the desired shape. Place it on a baking sheet, brush with water, and sprinkle with sesame seeds and black cumin seeds. Finally, bake the flatbread in a hot oven on the middle rack for 15–20 minutes. It tastes great filled like a classic doner kebab, for example with salad, tzatziki, chicken, or doner kebab, tomatoes, and onions.