Herb and roasted pepper flatbread
Chrissy Freer · taste.com.au · 2015 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: eggs.
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: 356°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
260g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
260g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
356°F / 180°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourgluten-free plain flour130g
- flourquinoa flour130g
- sugarm caster sugarn/a
- saltm sea saltn/a
- oilm extra virgin olive oiln/a
- waterwatern/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesem gluten-free baking powder
- over cheesexanthan gum1/2 tsp · 2.1g
- over cheesealmond meal50g
- post bakefresh basil40 ml · 40g
- over cheesefresh rosemary20 ml · 20g
- over cheesechargrilled red capsicum75g
- over cheese2 eggs
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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