Flatbread
A simple and delicious type of bread represented on all continents. Whether it is Mediterranean or Middle Eastern pie, Nepalese or Indian parathy, Brazilian bei, Somali lahoh, Italian pizza or Persian sangak, their three main common ingredients are flour, water and salt, and sometimes germ. The North American version of the flatbread is thinner and crispier. This one is mine from my student days, when we would run into the canteen on those more creative days, take a piece of stretched dough that was waiting on the side on Tuesdays, throw a couple of groceries on it, and give it to my aunt in the kitchen to bake.
Preparation steps
- From the listed ingredients, 2 flatbreads are obtained, measuring 35X13 cm. Add sugar to the germ, pour lukewarm water over it and allow it to activate. Add salt to the flour, add the germ mixture and knead a smoother dough. If necessary, add more water depending on the type of flour you are working with, but not too much because the dough does not need to be completely soft. Leave it covered to double.
- Divide the dough into two parts and roll each part into an oval shape with your fingers, going from the center to the ends. The dough is fine to process and I don’t use a roller. Develop it to approximately 35 cm long and 13 cm wide. Mine are from .05 - .07 mm thick. Coat them with a little olive oil and place vegetables and other foods on them as desired.
- Bake at 190C - it took me 13 minutes. Serve warm.
