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Moroccan Flatbread
Late Night Gourmet · food.com · 2017 · 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
250g
Water
178g
Hydration
71.1%
Salt
3.0%
Yeast
0.60%
Oil
12.7%
Sauce
—
Cheese
—
Dough weight
469g
Process
Bake temp
500°F / 260°C
Bake time
2-2 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastdry yeast0.5 tsp · 1.5g
- waterwarm water0.75 cup · 177.8g
- flourall-purpose flour2 cup · 250g
- saltkosher salt0.75 tsp · 4.5g
- oilolive oil2 tbsp · 27.2g
- sauce tomatocrushed red pepper flakes0.25 tsp
- oilcanola oil1 tsp · 4.5g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseonions2 cup · 400g
- over cheeseparsley0.5 cup · 12g
- over cheesepaprika2 tsp · 8.4g
- over cheeseground cumin1 tsp · 4.2g