Greek traditional flatbread
Greek traditional flatbread
Sesame flatbread with active sourdough.
Recipe
| Group | Weight / Volume |
|---|---|
| Regent Bread 50 | 5.000 g |
| Strong flour Τ70% | 2.500 g |
| Durum Wheat flour | 2.500 g |
| Fresh yeast | 250 g |
| Water (depending on the flours) | 6.300 g |
| Sesame | at your will |
Preparation
Mix all the ingredients together at the low speed adding the water gradually. Finish the mixing procedure at high speed until you get a medium elastic dough that has temperature ±28° C.
We suggest to mix 3 minutes at the low speed and 2 minutes at the high speed.
Allow to rest for 30 minutes.
Cut in 1.100 g.
Shape equally in 1cm thick doughs and give the traditional shape of the flatbread.
Decorate with sesame.
Mould with humidity (±35°C / 75% RH) for 30 minutes.
Bake at 220° C with steam for 30-35 minutes.
