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Recipe by
Savor the Crunchy Flatbread: an Italian experience with Khorasan wheat flour and wildflower honey. Learn more about our genuine recipe!
Portion: the weight of the ingredients divided by 10 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Knead all the ingredients, adding the salt last, and let rest in a tightly closed bowl or covered with plastic wrap.
Step 2 of 5: Do a set of folds after 15 minutes and another after 15 more minutes (to prevent the dough from sticking to your hands, it is enough to grease them with olive oil). Let rise for a couple of hours until doubled in size.
Step 3 of 5: Transfer to the work surface, fold in half, pinch the sides and dust with a little flour. Let rest for 20-25 minutes under a kitchen towel.
Step 4 of 5: Turn the oven on to static mode at 250 degrees. Grease the oven tray generously with olive oil, place the dough on it and gently spread it with your fingertips to cover the entire tray.
Step 5 of 5: Oil, water and coarse salt on top and bake for about 15 minutes or until golden brown.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving62 g · 1 of 10 | Per 100 g |
|---|---|---|
| Energy | 1,077 kJ257 kcal | 1,734 kJ414 kcal |
| Fat | 10.66 g | 17.16 g |
| of which saturated fatty acids | 1.54 g | 2.48 g |
| Carbohydrates | 35.56 g | 57.26 g |
| of which sugars | 0.63 g | 1.01 g |
| Fibre | 5.58 g | 8.98 g |
| Protein | 7.09 g | 11.41 g |
| Salt | 0.4 g | 0.64 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
