Bread Flatbread
A bread-like pancake baked after undergoing primary fermentation and final proofing.
Ingredients
dry yeast
10 g
salt
7 g
milk
145 ml
granulated sugar
125 g
egg
60 g
all-purpose flour
520 g
butter
80 g
vegetable oil (for greasing the bowl)
to taste
Instructions
1
Step 1
Mix all ingredients except the flour and butter together and stir until well combined.
2
Step 2
Pour the all-purpose flour into the mixed ingredients and stir with a spatula to form a dough.
3
Step 3
Add the butter, stir until evenly incorporated, then turn the dough out onto a work surface and knead by slamming and folding until it no longer sticks to your hands.
4
Step 4
Once the dough surface is smooth, place it in a bowl greased with vegetable oil, cover with a towel, and let it undergo the first fermentation.
5
Step 5
After roughly 10 minutes of fermentation, use a rolling pin to roll the dough out into a sheet about 5 mm thick.
6
Step 6
Place the rolled-out sheet on a baking tray, poke holes all over the surface with a fork, and let it proof for the final fermentation, about half an hour.
7
Step 7
Preheat the oven to 210°C and bake for 15 minutes.
8
Step 8
Once baked and cooled, cut into pieces and serve.
