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Redcurrant lamb souvlaki with super-easy flatbread
Michelle Southan · taste.com.au · 2015 · 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
300g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
300g
Process
Bake temp
500°F / 260°C
Bake time
5-8 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourm orange juice—
- oilm extra virgin olive oil—
- flourm lemon juice—
- flourself-raising flour300g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesejar redcurrant jelly210g
- over cheesefresh thyme leaves2 tsp · 8.4g
- over cheeseboned lamb leg
- over cheese1/4 red cabbage
- over cheesecelery2 stick
- over cheeseCreme fraiche
- over cheeseFresh mint sprigs
- over cheeseLemon cheeks
- over cheeseGreek-style yoghurt260g