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Cumin flatbread
Cynthia Black · taste.com.au · 2009 · 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
540g
Water
—
Hydration
—
Salt
—
Yeast
1.37%
Oil
—
Sauce
—
Cheese
—
Dough weight
547g
Process
Bake temp
446°F / 230°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (7)
- waterwarm water—
- yeastdried yeast1.75 tsp · 7.4g
- sugarm sugar—
- flournatural yoghurt40 ml · 40g
- flourplain flour500g
- saltm salt—
- oilOlive oil—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseghee60g
- over cheesecumin seeds2 tsp · 8.4g