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Batbout flatbread
Nargisse Benkabbou · bbc.co.uk · 2020 · Original
other (asserted)
Baker's percentages
Flour
200g
Water
0g
Hydration
—
Salt
1.5%
Yeast
2.10%
Oil
6.8%
Sauce
—
Cheese
—
Dough weight
226g
Process
Bake temp
500°F / 260°C
Bake time
5-5 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastdried active yeast1 tsp · 4.2g
- sugarcaster sugar1.25 tsp · 5.3g
- flour/5½oz plain flour150 oz · 150g
- flour/1¾ oz fine semolina50 oz · 50g
- salt½ tsp salt0.5 tsp · 3g
- oilolive oil1 tbsp · 13.6g
Toppings (1)
- over cheesefull-fat Greek-style yoghurt12.5g