Homemade flatbread

Homemade flatbread

Based on 7 ratings

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
500 g flour
2 tsp salt
370 ml water (divided)
20 g fresh yeast
60 ml olive oil
flour for dusting
black cumin seeds for sprinkling
sesame seeds for sprinkling
Metric
Imperial

Utensils

  • kitchen towel
  • baking sheet
  • oven
  • pot
  • large bowl
  • parchment paper
  • rubber spatula
  • stand mixer with dough hook

Nutrition per serving

Cal
576
Protein
14g
Fat
16g
Carb
92g

Step 1/6

  • 500 flour
  • 2 tsp salt
  • stand mixer with dough hook

Add flour to a stand mixer. Add salt and mix to combine.

Step 2/6

  • 50 ml water
  • 20 fresh yeast
  • pot

Add some of the water to a pot over low heat. Add yeast and mix to dissolve.

Step 3/6

  • 320 ml water
  • 60 ml olive oil
  • flour for dusting
  • kitchen towel
  • large bowl
  • rubber spatula

Add remaining water to the stand mixer with the olive oil and dissolved yeast mixture. Beat until well combined and transfer to a floured bowl. Cover and let rest for approx. 45 min.

Step 4/6

  • flour for dusting
  • black cumin seeds for sprinkling
  • sesame seeds for sprinkling
  • baking sheet
  • oven
  • parchment paper

Preheat oven to 220°C/430°F. Flour work surface and turn out the dough. Gently form the dough into a ball and transfer to a parchment-lined baking sheet. Sprinkle black cumin seeds and sesame seeds on top. Gently poke the dough with your fingers.

Step 5/6

Cover the baking sheet and let rest for approx. 10 min. Bake in the preheated oven at 220°C/430°F for approx. 20 min. Tear into portions for serving. Enjoy!

Step 6/6

  • black cumin seeds
  • sesame seeds
  • oven
  • lined baking sheet

Flour your work surface and turn out the dough. Gently form the dough into a round shape. Transfer the dough to a parchment-lined baking sheet. Press the dough flat onto the sheet and sprinkle black cumin seeds and sesame seeds on top. Gently poke the dough with your fingers. Cover the baking sheet and let rest for approx. 10 min. Place the baking sheet in the oven at 220°C/430°F for approx. 20 min. Tear into small portions to serve. Enjoy!