Morrocan flatbread with salad and ras el hanout

Valli Little · taste.com.au · 2009 · Original

Flatbreadinferred from the title

DietVegan. 13 ingredients checked.

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

410g

Water

n/a

Hydration

n/a

Salt

n/a

Yeast

1.10%

Oil

Sauce

n/a

Cheese

n/a

Dough weight

415g

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Bake temp

392°F / 200°C

Bake time

20 to 25 min

Oven

home standard

Surface

stone

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheeseras el hanout1 tsp · 4.2g
over cheeselemon juice
over cheesebaby rocket leaves250 ml · 250g
over cheesechopped flat-leaf parsley 125.00 ml chopped fresh coriander125 ml · 125g
over cheese1/4 preserved lemon
over cheesegreen olives62 1/2 ml · 62.5g

Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.