Flatbread

Ingredients

• 1 kg flour
• 1 tbsp salt
• 2 cubes yeast
• 700 ml lukewarm water
• 1 tbsp black caraway seeds
• 100 g wheat bran
• flour (for work surface)

Instructions

1. 1.

   Mix flour with salt, sift into a bowl, press a well in the center. Dissolve yeast in water, pour into the well, cover with flour from the rim, let rise covered 10 minutes. Process everything into a smooth dough, cover and let rise 40 minutes. Pulse caraway seeds in a food processor, add to dough and knead vigorously on a floured surface for 10 minutes, then beat again. Cover and let rise another 40 minutes until dough volume has doubled. Beat dough again, divide into 14 portions. Dust each portion with wheat bran and roll out on a floured surface into a flatbread of 14 cm diameter. Place the flatbreads on a baking tray lined with parchment paper, cover and let rise 15 minutes. Put a heat‑proof bowl with boiling water in the oven and bake the flatbreads in batches at 250 °C for 10–15 minutes.

2. 2.

   Serve the flatbread with a chickpea spread from a jar.