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Feta-Olive Stuffed Flatbread

evelynathens · food.com · 2003 · Original

Flatbreadinferred from the title

DietVegetarian. Not vegan: plain yogurt. Reviewed: yogurt; feta.

Against 5,130 pizza recipes

Flatbread style, 72% hydration: wetter than 65% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.

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Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')

Tradition: 400 to 500°F bake (this recipe: 400°F)

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

563g

Liquid, as water

407g

Hydration

72.4%

Salt

1.1%

Yeast

n/a

Oil

4.8%

Sauce

n/a

Cheese

284g

Dough weight

1033g

Process

Bake temp

400°F / 204°C

Bake time

25 to 30 min

Oven

home standard

Surface

stone

Cold ferment

12h

Ingredients (8)

  • yeast1 envelope dry yeastn/a
  • sugar1 pinch sugarn/a
  • waterwater1 cup · 237g
  • dairy doughplain yogurt1 cup · 200g
  • oilolive oil2 tbsp · 27.2g
  • saltsalt1 tsp · 6g
  • flourall-purpose flour4 1/2 cup · 563g
  • cheese otherfeta10 oz · 284g

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesechopped pitted kalamata olive2/3 cup · 133g
  • over cheesechopped mint leaf2/3 cup · 133g
  • over cheesechopped cilantro2/3 cup · 133g
  • over cheesechopped green onion2/3 cup · 133g

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