How to make flatbread
Patrick Ryan · bbc.co.uk · 2012 · Original
Flatbreadinferred from the title
DietVegan. 6 ingredients checked.
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
250g
Water
2835g
Hydration
n/a
Salt
1.2%
Yeast
n/a
Oil
21.8%
Sauce
n/a
Cheese
n/a
Dough weight
3142g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (4)
- flour/9oz strong bread flour250g
- salt½ tsp salt1/2 tsp · 3g
- oilolive oil4 tbsp · 54.4g
- water/3½fl oz warm water100 oz · 2835g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese½ tsp coriander seeds1/2 tsp · 2.1g
- over cheese½ tsp smoked paprika1/2 tsp · 2.1g
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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