Batbout flatbread
Nargisse Benkabbou · bbc.co.uk · 2020 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: full-fat greek-style yoghurt.
Against 5,130 pizza recipes
Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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.
Flour
200g
Water
n/a
Hydration
n/a
Salt
1.5%
Yeast
2.10%
Oil
6.8%
Sauce
n/a
Cheese
n/a
Dough weight
226g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
5 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastdried active yeast1 tsp · 4.2g
- sugarcaster sugar1 1/4 tsp · 5.3g
- flour/5½oz plain flour150 oz · 150g
- flour/1¾ oz fine semolina50 oz · 50g
- salt½ tsp salt1/2 tsp · 3g
- oilolive oil1 tbsp · 13.6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefull-fat Greek-style yoghurt1 tbsp · 12.5g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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