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Baking
Onion flat bread
Preparation time: 100–110 minutes
Dough ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm water
375 g plain flour
1 tsp. salt
1 tbsp. oil
Topping ingredients
2 small red onions
80 g strong cheese
Thyme
To drizzle:
1 tbsp. oil
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation
Crumble the yeast into lukewarm water
and stir until it dissolves. Then add to
the flour, salt and oil and knead for 3–4
minutes into a smooth dough. Place the
dough in the oven and select the
Automatic programme Cakes \ Yeast
dough \ Prove for 30 minutes.
Lightly knead the dough and roll out
into the shape of a flat bread
( approx. 30 cm). Place on a baking
tray or Gourmet perforated baking tray,
cover and leave to prove at room
temperature for another 15 minutes.
Peel and finely slice the onions. Grate
the cheese.
86
Scatter the onions, cheese and thyme
over the dough. Drizzle with oil and
bake until golden.
Recommended settings
Oven function: Moisture Plus
Temperature: 200–210 °C
Heating-up phase: Rapid
Type of heating: Conventional Heat
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
1 burst of steam/Manual
Amount of water: See display
1st burst of steam: Immediately after
placing food in the oven
Duration: 25–35 minutes
Useful tip
Tasty cheeses include alpine cheese,
Emmental, Gruyère and semi-mature
Gouda.
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