User Manual

Bread and rolls, pizza and savoury cakes 173
Flatbread [Index: ]
MCRC00837926_BO_Fladenbrot-015_F39MCRC00837998_SE_Fladenbrot-003MCRC00900542_NF_Fladenbrot-008_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking
For 1 flatbread, approx. 8 servings
Universal pan
YEAST DOUGH:
500 g flour
2 sachets dried yeast
1 tsp salt
350 ml water, lukewarm
TOPPING:
3 tbsp olive oil
1 tbsp fresh rosemary
2 tbsp pine nuts
Sea salt
IN ADDITION:
Cooking oil for the baking tray
Per serving
281 kcal, 46 g carbs, 7 g fat, 8 g protein, 3,8 BU
PREPARATION
1. Mix the flour and yeast in a bowl. Add all other ingredients and knead to produce a soft dough.
Leave dough to prove in a warm place for around 15-20 minutes.
2. Spread the dough on the greased tray to create a flat piece around 1.5 cm thick, prick with a fork
and allow to prove again for another 15 minutes.
3. Use your knuckles to make small indentations in the bread and then drizzle olive oil over the top.
Sprinkle with rosemary, pine nuts and sea salt to taste. Bake as indicated.
Oven setting:
Top/bottom heating
270 °C
Baking time: 20-30 minutes
Compact oven setting:
Top/bottom heating
270 °C
Baking time: 20-30 minutes
Tip:
Other tasty flavours: try knea-
ding 3 tbsp Parmesan into the dough or adding
finely chopped, dried tomatoes.
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