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Buttermilk Scallion Flatbreads
King Arthur Baking · kingarthurbaking.com · 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
340g
Water
113g
Hydration
—
Salt
1.3%
Yeast
1.76%
Oil
—
Sauce
—
Cheese
—
Dough weight
618g
Process
Bake temp
500°F / 260°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- waterwarm water0.5 cup · 113g
- sugargranulated sugar0.5 tsp · 2.1g
- yeastactive dry yeast or instant yeast2 tsp · 6g
- flour3 to 3 1/4 cups King Arthur Whole Wheat Flour3 cup · 340g
- salttable salt0.75 tsp · 4.5g
- dairy doughbuttermilk0.6666666666666666 cup · 152g
- egg dough1 large egg—
- oilpeanut oil—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseunsalted butter3 tbsp · 43g
- over cheesesliced scallions0.5 cup · 35g
- over cheesemelted butter