Greek Flatbread
Sackville · food.com · 2003 · Original
Flatbreadinferred from the title
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Flatbread style, 60% hydration: drier than 72% of the 1,480 doughs that parse, baked at 475°F, hotter than 73% of recipes that state an oven.
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: 475°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
300g
Hydration
60.0%
Salt
1.2%
Yeast
1.40%
Oil
5.4%
Sauce
n/a
Cheese
n/a
Dough weight
840g
Process
Bake temp
475°F / 246°C
Bake time
30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (5)
- flourstrong white bread flour500g
- waterwarm water300 ml · 300g
- yeastpowdered yeast7g
- saltsalt1 tsp · 6g
- oilolive oil2 tbsp · 27.2g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 60% hydration and 1.2% salt, then set your own flour weight and ball count.
- 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 60% 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.
Or browse all 5130 pizza recipes.