26 July 2014

BAKERY STYLE CARAWAY FLATBREAD

Ingredients:
300 grams all purpose flour
2 teaspoons instant dried yeast
2 teaspoons salt
2 teaspoons honey
250 ml warm water
1 tablespoon apple cider vinegar
1 tablespoon oil
2 tablespoons caraway seeds


Sift the flour two to three times, then divide it roughly in half. Put one half in a large bowl, add the yeast and salt and whisk well. Make a well in the middle and pour in the warm water, vinegar, honey and oil and mix with a wooden spoon until the batter becomes smooth (it will resemble pancake batter, but will be much thicker). Cover with a kitchen towel and let it sit in a warm place for 10 minutes. After that, slowly add the rest of the flour, mixing first with a wooden spoon until the dough comes together, then with your hands for at least 5 minutes, to make it smooth and elastic (add another tablespoon of flour if needed).
Brush the top of the dough with a bit of oil, cover again with a kitchen towel and let it sit in a warm place for an hour. Knead the risen dough and divide it into four equal pieces, shape each into a sphere and gently flatten it with your palm. Arrange them on a baking sheet lined with baking paper, brush them generously with olive oil and sprinkle them with caraway seeds, then bake in a preheated oven, at 200˚C (395˚F) for 15-20 minutes.

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