Servings: pcs.
Flatbread
Flatbread is used for example for shawarma, falafels, tortillas, quesadillas, or just wraps. They also taste good with a filling of salad, salmon, and dressing. The breads also taste great as a side to, for example, soups, and they are quick and easy to bake.
Ingredients
- 400 gram Water
- 9 gram Salt flaky salt
- 150 gram Tipo 00 Flour can be substituted with regular wheat flour
- 0.5 package Yeast 25 grams
- 450 gram Wheat Flour
- Wheat Flour for kneading and rolling out
Instructions
- Start by crumbling the yeast in a bowl and mixing it with water and salt.
- Whisk with a hand whisk until the yeast is dissolved.
- Add flour and mix the dough thoroughly.
- Knead the dough for about 8 minutes, it should be a bit moist but should release from the bowl. Add more flour if it feels too wet.
- Let the dough rise for 45 minutes under a cloth.
- Divide the dough into 12-16 balls.
- Roll each ball out into a round flatbread with a thickness of a few millimeters. Use plenty of flour so the dough doesn't stick to the table.
- Heat a cast iron pan - it gives the best result, but you can of course also use a regular frying pan.
- Bake the flatbreads on the very hot pan (without fat) for about 30 seconds on each side. Turn the heat as high as it can go, and the breads will turn out best.
- When you place the flatbread on the pan, you will immediately see that it bakes quickly, as large air pockets appear, which are then flattened again when you turn the bread. The air pockets help to give the breads the right texture.
- Serve the breads immediately after they are baked. They can also be frozen, but do so immediately after baking.