Morrocan flatbread with salad and ras el hanout

Name: Morrocan flatbread with salad and ras el hanout
Cook time: 25 min
Ingredients: 1.5 tsp dry yeast; 2.5 each m caster sugar; 300 each strong baker's flour; 110 each wholemeal flour; 2.4 each m salt; 80 each olive oil; 1 each arlic clove; 250 ml baby rocket leaves; 125 ml chopped flat-leaf parsley 125.00 ml chopped fresh coriander

Valli Little · 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

785g

Water

—

Hydration

—

Salt

—

Yeast

0.57%

Oil

—

Sauce

—

Cheese

—

Dough weight

790g

Process

Bake temp

392°F / 200°C

Bake time

20-25 min

Oven

home standard

Surface

stone

Ingredients (9)

yeastdry yeast1.5 tsp · 4.5g
sugarm caster sugar—
flourstrong baker's flour300g
flourwholemeal flour110g
saltm salt—
oilolive oil—
sauce tomatoarlic clove—
flourbaby rocket leaves250 ml · 250g
flourchopped flat-leaf parsley 125.00 ml chopped fresh coriander125 ml · 125g

Toppings (4)

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 cheese1/4 preserved lemon
over cheesegreen olives62.5 ml · 62.5g

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (4)