How to bake super airy FLATBREAD at home // Make your own PIDE // Flatbread recipe
#Flatbread #Pide #BreadForGrilling #ShapingItRound
Today we're baking a super airy flatbread together in under 2 hours!
I'll give you a quick overview and show you two methods for shaping bread into rounds, for example, rolls or, in this case, our flatbread.
And now it's your turn: How or with what do you like to eat your flatbread? Filled, for example, with doner meat? With hummus or simply as a sandwich?
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On my website, you can also print out the free recipe PDF including tips and subscribe to my newsletter if you like:
http://www.mehlschmiede.de
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FLATBREAD
Ingredients: (for 4 small or 2 large)
Dough:
500 g wheat flour (type 550)
270 g water
12 g salt
15 g yeast
50 g yogurt
20 g olive oil
10 g sugar
Egg wash:
1 whole egg
10 g milk
10 g olive oil
Preparation:
Boil all dough ingredients for 4 minutes on low heat and 8 minutes on medium heat Knead the dough quickly.
Then let it rest for 15 minutes. Now divide the dough into either 2 large or 4 small equal pieces, shape them into rounds, and let them rise, covered, for 30 minutes.
To shape the flatbreads, place a piece of dough in front of you and gently flatten it.
Tip: Try to deflate the dough as little as possible.
Place them on a baking sheet lined with parchment paper and brush evenly with the mixed egg wash. Let everything rise, covered, for 1 hour.
Meanwhile, preheat the oven to 250°C (480°F) using conventional oven settings (top and bottom heat) with a baking steel or stone and a bowl or dish filled with sauna stones, stainless steel screws, or clean nuts. Now the flatbreads get their finishing touch. Press lines into the dough lengthwise with your fingers, then crosswise, creating a rectangular pattern. Finally, sprinkle the flatbreads with sesame seeds or nigella seeds. Now place the loaves in the oven and add about 70ml of water to the steam stones. Immediately reduce the temperature to 220°C (425°F) when placing the loaves in the oven and bake for about 10 to 15 minutes.
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Hi, I'm Flo. Welcome to the Flour Forge. I love baking! Do you too? Then let's explore the world of baking together. As a master baker, I can give you helpful tips so you can bake perfect treats at home. Every Thursday at 5 pm, there's a new video on bread & baked goods, sweets, or a general video about tools and baking techniques in our Bread Whispers series.
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In my video, I used the following tools*:
Electric kitchen scale (up to 5 kg) ► https://amzn.to/2ShtWcN
Glass bowls
ø 7 cm ► https://amzn.to/3d1Xqnb
ø 23 cm ► https://amzn.to/3f2RlZi
ø 26 cm ► https://amzn.to/2WaNy3o
Proofing cloths
Baker's cloth, genuine linen ► https://amzn.to/2W9K0hT
Baker's cloth Cotton ► https://amzn.to/2Sk6HyV
Plastic dough scrapers and horns cost next to nothing but are incredibly helpful.
Dough scrapers (or horns), set of 6 ► https://amzn.to/2zH43Nl
Stainless steel dough scraper ► https://amzn.to/2LqY0Pq
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