flatbread

flatbread

#komofamily #recipes #makesitfreshkomo #freshmaker

The flatbread can be topped with all sorts of things, but it is also excellent as a side dish.

Ingredients

• ½ pack Germ
• 600 g freshly ground flour (plain)
• ¼ liter of lukewarm water
• 2 tsp salt
• 1 pinch of sugar
• 1 tbsp oil
• 1 cup of water

preparation

1. Crumble the yeast, add sugar and stir with a little water until smooth.
2. Place the freshly ground flour in a bowl and make a well in the center.
3. Pour the yeast into the indentation, dust with some fresh flour and let it stand for a few minutes.
4. Beat all ingredients together to form a firm dough.
5. Dust a bowl with flour and let the dough rise in it, covered. It should double in size.
6. Punch the yeast dough down to its initial size with your fist and form it into a roll.
7. Cut the roll into 12 to 15 pieces.
8. Form into balls and let rise for another 20 minutes.
9. Roll out the balls to a thickness of approximately 3-4 mm on a board covered with flour.
10. Preheat the oven (220 °C) – the flatbreads can rest in the meantime.
11. Line a baking tray with baking paper, place 5 flatbreads on it and then slide it into the lower oven rack.
12. After 5 minutes, move the pan 10 cm higher and bake for another 8 minutes. The flatbreads should rise and be golden brown.
13. Immediately wrap the flatbreads in a napkin after removing them from the oven.
14. Enjoy!