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Soft Wrap Flatbread
Donna M. · food.com · 2010 · 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
375g
Water
296g
Hydration
79.0%
Salt
2.0%
Yeast
0.80%
Oil
7.3%
Sauce
—
Cheese
—
Dough weight
709g
Process
Bake temp
500°F / 260°C
Bake time
15-30 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (5)
- flourunbleached all-purpose flour3 cup · 375g
- waterboiling water1.25 cup · 296.3g
- saltsalt1.25 tsp · 7.5g
- oilvegetable oil2 tbsp · 27.2g
- yeastinstant yeast1 tsp · 3g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepotato flakes0.5 cup · 100g