Thyme, rosemary and yoghurt flatbreads

Name: Thyme, rosemary and yoghurt flatbreads
Cook time: 2 min
Ingredients: 225 each m self-raising flour; 6 each m baking powder; 0.6 each m sea salt flakes; 56.88 each m extra virgin olive oil; 2 each arlic cloves; 20 ml fresh thyme leaves; 20 ml fresh rosemary leaves

Liz Macri · taste.com.au · 2016 · 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

40g

Water

—

Hydration

—

Salt

—

Yeast

—

Oil

—

Sauce

—

Cheese

—

Dough weight

40g

Process

Bake temp

500°F / 260°C

Bake time

1-2 min

Oven

home standard

Surface

stone

Ingredients (7)

flourm self-raising flour—
flourm baking powder—
saltm sea salt flakes—
oilm extra virgin olive oil—
sauce tomatoarlic cloves—
flourfresh thyme leaves20 ml · 20g
flourfresh rosemary leaves20 ml · 20g

Toppings (1)

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

over cheeseplain Greek-style yoghurt200g

Pizza Lab

Baker's percentages

Process

Ingredients (7)

Toppings (1)