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Ekmek (Turkish Flatbread) with Baba Ghanoush
King Arthur Test Kitchen · 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
390g
Water
242g
Hydration
62.0%
Salt
3.5%
Yeast
1.54%
Oil
15.4%
Sauce
—
Cheese
—
Dough weight
755g
Process
Bake temp
375°F / 191°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- flourKing Arthur Unbleached All-Purpose Flour3.25 cup · 390g
- sugarhoney2 tbsp · 43g
- salttable salt1.5 tsp · 9g
- yeastinstant yeast2 tsp · 6g
- oilolive oil3 tbsp · 35g
- waterwater1 cup · 227g
- water1 large egg beaten with 1 tablespoon water1 tbsp · 15g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesesame or poppy seeds2 tbsp · 18g
- over cheese1 large eggplant
- over cheesearlic cloves
- over cheesetahini0.25 cup · 64g
- over cheeselemon juice0.25 cup · 57g