Flatbreads, ready to be stuffed

Somehow, my bread focus shifts with the seasons. While I bake many loaves of bread and piles of rolls in the colder months, summertime is for burger buns, flatbreads, pizza, and maybe some monkey bread for a bbq.

Today’s flatbreads are soft but still sturdy enough to hold stuffings like falafel, grilled cevapcici, meatballs, or piles of veggies together. The taste reminds a bit of pizza crust, comes with a completely different mouthfeel though.

You need your lievito to be quite active for this one, or plan for more time.

You need for 3 small(ish) flatbreads (about 20cm diameter)

  • 290g lievito madre (fed and risen to twice/three times its size)
  • 170g warm water
  • 120g warm milk
  • 420g white flour (I used an italian Tipo 00, all purpose is good as well)
  • 14g salt
  • 12g olive oil
  • for later: more olive oil and sesame seeds or nigella seeds

Dissolve the lievito in the liquids and then add the rest. Mix until well combined, then knead until smooth. Don’t overdo it, we’re not aiming for a windowpane test.

Place the dough in an oiled bowl (or just leave it to rest in the mixing bowl) for about an hour. Perform 2 rounds of stretches and folds during that time.

Divide the dough into 3 portions and shape those into balls. Oil them slightly, place them in an oiled container where they have room to spread out, and cover them.

I left the container on the counter for two hours (20°C) and then placed it on the top shelf of the fridge overnight (about 8 hours at 8°C). The next morning, the breads were nice and puffy, and spread out into kinda triangles and touching each other. They were easily divided thanks to the oiling.

You can speed up the whole process by skipping the fridge and add another 2-3 hours to the counter rise, I just didn’t want to bake in the middle of the night.

Place the breads carefully on individual sheets of parchment, drizzle with a little bit of olive oil, oil your hands and spread the dough out further by giving it dimples with your fingers. It’s a bit like making focaccia, just not as soft.

Sprinkle with a bit of black and white sesame seeds or just the white ones and some nigella seeds. Or go wild and use za’atar, grated cheese mixed with a bbq rub, or everything but the bagel mix. The sky’s the limit.

Leave your breads alone for 45 minutes to an hour, they’re gonna puff up a bit more. In the meantime, preheat your oven including a pizza stone or baking steel to 250°C (480F).

Turn the oven down to 220°C and bake the breads for about 12-15 minutes, core temperature should be about 92°C (198F) or more. I made mine on the cast iron pizza pan and they were perfect after 14 minutes.

super fluffy, open crumb
time for breakfast 🙂

There’s no playlist today, I was catching up on podcasts.

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