Pan-Grilled Flatbread
americastestkitchen.com · 2007 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: plain yogurt.
Against 5,130 pizza recipes
Flatbread style, 88% hydration: wetter than 92% of the 1,480 doughs that parse.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
318g
Liquid, as water
280g
Hydration
87.9%
Salt
2.8%
Yeast
n/a
Oil
4.3%
Sauce
n/a
Cheese
n/a
Dough weight
636g
Process
Bake temp
n/a
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeast1 package dry active yeastn/a
- waterwater1 cup · 237g
- oilolive oil1 tbsp · 13.6g
- sugargranulated sugar2 tsp · 8.4g
- dairy doughplain yogurt1/4 cup · 50g
- salttable salt1 1/2 tsp · 9g
- flourwhole-wheat flour1/2 cup · 64g
- flourbread flour2 cup · 254g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesesame seeds2 tbsp · 25g
Keep exploring
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Do something with it
- Scale this doughStart from 88% hydration and 2.8% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 88% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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