Almond flatbread
Naomi Devlin · jamieoliver.com · 2016 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: optional: unsalted butter, free-range eggs, greek yoghurt.
Against 5,130 pizza recipes
Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
150g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
150g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (1)
- flourground almonds150g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseoptional: unsalted butter
- over cheeseoptional: sesame or poppy seeds
- over cheese4 large free-range eggs
- over cheeseground linseeds20g
- over cheesepotato starch100g
- over cheeseGreek yoghurt250g
- over cheesegluten-free baking powder2 tsp · 8.4g
- over cheesenigella
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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