Prawn and bacon flatbreads
Matt Preston · taste.com.au · 2015 · Original
Flatbreadinferred from the title
DietNot vegetarian: streaky bacon rashers, green prawns.
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
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
300g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
300g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
4 to 5 min
Oven
home standard
Surface
stone
Ingredients (2)
- flourself-raising flour300g
- oilm olive oiln/a
Toppings (10)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseyoghurt280g
- over cheesecumin seeds1 tsp · 4.2g
- over cheese3 limes
- over cheesemayonnaise150g
- over cheese3 drops seasoning
- over cheese4 streaky bacon rashers
- over cheesegreen prawns600g
- over cheesearlic cloves
- over cheese2 avocados
- over cheese1/4 iceberg lettuce
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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