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Flatbread
CraftScout · food.com · 2007 · Original
Flatbreadinferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Flatbread style, 56% hydration: drier than 82% of the 1,480 doughs that parse.
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
441g
Water
247g
Hydration
56.1%
Salt
4.1%
Yeast
1.61%
Oil
12.4%
Sauce
n/a
Cheese
n/a
Dough weight
792g
Process
Bake details not stated on the source page.
Ingredients (8)
- yeast1 package fast-rising active dry yeast7.1g
- waterwarm water1 cup · 237g
- sugarsugar2 tbsp · 25g
- flourwhole wheat flour1 cup · 128g
- flour2 1/2-3 cups all-purpose flour2 1/2 cup · 313g
- saltsalt1 tbsp · 18g
- waterwater2 tsp · 10g
- oilolive oil1/4 cup · 54.5g
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- 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 doesWhere 56% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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