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Persian Flatbread
Unknown · foodandwine.com · 2013 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
516g
Water
—
Hydration
—
Salt
—
Yeast
1.32%
Oil
0.9%
Sauce
—
Cheese
—
Dough weight
531g
Process
Bake temp
500°F / 260°C
Bake time
18-18 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- yeastactive dry yeast2.25 tsp · 6.8g
- flourbread flour4 cup · 508g
- saltSalt—
- oilvegetable oil1 tsp · 4.5g
- flourall-purpose flour1 tbsp · 7.8g
- sugarsugar1 tsp · 4.2g
- flourSemolina or cornmeal—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesenigella seeds1 tbsp · 12.5g
- over cheesesesame seeds1 tbsp · 12.5g