Ingredients:
Warm water: 500 ml
Dry yeast: 1 packet (10 g)
Sugar: 1 tablespoon
Flour: 600-650 g
Salt: 1 teaspoon
Olive oil: 2 tablespoons
Cornmeal: for dusting
Directions:
Activate the Yeast:
In a large mixing bowl, combine 500 ml of warm water, 1 packet of dry yeast, and 1 tablespoon of sugar. Stir until the yeast dissolves completely. Let it sit for 5-10 minutes until the mixture becomes frothy.
Prepare the Dough:
Gradually add 600-650 g of flour and 1 teaspoon of salt to the yeast mixture, stirring continuously. The dough should be soft and slightly sticky. Use your hands, wetting them as needed, to roll and work the dough until it forms a smooth, cohesive ball.
First Fermentation:
Cover the dough with a damp cloth and let it ferment at room temperature (about 30°C) for 25 minutes.
Degas and Fold:
After the first fermentation, lubricate your hands with a little oil, gently fold the dough inwards, and press down to release the gas. Cover and let it rest for another 20 minutes.
Second Fermentation:
Repeat the folding process, then let the dough ferment again for 10 minutes.
Final Fermentation:
Fold the dough one last time and allow it to ferment for an additional 1 hour. This is the ideal dough fermentation time, ensuring a light, airy texture.
Divide and Shape:
Dust your work surface with flour. Divide the dough into 4 equal parts and roll each piece into a ball. Let them rest for 5 minutes.
Shape the Flatbreads:
Using your hands, press and flatten each dough ball, then gently stretch it into a larger flatbread shape. Sprinkle the surface with cornmeal for added texture.
Add Olive Oil:
Drizzle 2 tablespoons of olive oil over the dough, pressing with your fingertips to help spread the oil evenly and create dimples.
Bake:
Preheat your oven to its maximum temperature. Place the flatbreads on a baking sheet and bake each one for 5-7 minutes, until golden and puffed.
Cool:
Once baked, wrap the flatbreads in a clean cloth to keep them soft as they cool.
Serving Suggestions:
Serve warm with hummus or your favorite dip.
Use as a base for pizzas, adding toppings before baking.
Slice and fill with grilled meats, vegetables, or falafel for a delicious wrap.
Enjoy with a spread of butter, garlic, or herbs for a simple side.
Cooking Tips:
Ensure the water is warm, not hot, to properly activate the yeast.
Work with flour to prevent sticking while shaping the dough.
Keep an eye on the oven, as flatbreads bake quickly at high temperatures
If the dough is too sticky, add a little more flour, but avoid making it too dry.
Nutritional Benefits:
Flour: Provides carbohydrates, essential for energy.
Yeast: Adds a boost of B-vitamins.
Olive Oil: Rich in healthy monounsaturated fats.
Cornmeal: Adds fiber and a crunchy texture to the flatbread.
Dietary Information:
Vegetarian: Yes
Vegan: Yes
Dairy-Free: Yes
Nut-Free: Yes
Nutritional Facts (Per Serving):
(Assuming 4 flatbreads)
Calories: 250 kcal
Protein: 6 g
Carbohydrates: 45 g
Fat: 6 g
Fiber: 3 g
Sugar: 2 g
