Flat Bread - Miele 11 197 290 / 00 Cookbook

Flat bread

Preparation time: 85 minutes
Makes 1 flat bread with 8 servings
For the dough
42 g fresh yeast
200 ml water | cold
375 g plain white flour
1 ½ tsp. salt
1 tbsp. olive oil
For glazing
Water
½ tbsp. olive oil
For sprinkling
½ tbsp. nigella seeds
For the glass tray
1 tsp. butter
Accessories
Glass tray
Preparation
Stir the yeast into the water to dissolve
it. Add to the flour, salt and oil and
knead for 6–7 minutes until you have a
smooth dough.
Form the dough into a ball, place in a
bowl in the oven and cover with a damp
cloth. Prove the dough using the
indicated settings.
Grease the glass tray. Roll the dough
out flat to a diameter of approx. 25 cm
and place it on the glass tray.
Brush with a thin layer of water, sprinkle
on the nigella seeds and gently press
them into the flat bread dough. Brush
with olive oil.
Leave to prove at room temperature for
another 10 minutes.
Place the bread in the oven and bake.
Settings for
proving yeast dough
Special applications | Prove yeast
dough
Temperature: 30 °C
Proving time: 30 minutes
Automatic programme
for baking bread
Bread | Flat bread
Programme duration: 35 minutes
Manual
Oven functions: Fan Plus
Temperature: 180 °C
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 30–40 minutes
Shelf level: 2
Useful tip
Try kneading the following into the
dough: 50 g roasted onions and 2 tsp.
Herbes de Provence or 50 g chopped
black olives, 1 tbsp. chopped pine nuts
and 1 tsp. rosemary.
Bread
53