Wholemeal flatbreads
Tracy Rutherford · taste.com.au · 2009 · Original
Flatbreadinferred from the title
DietVegan. 6 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: 428°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.40%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
507g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourplain flour250 ml · 250g
- flourwholemeal plain flour250 ml · 250g
- yeast7g sachet dried yeast7g
- saltm saltn/a
- waterm warm watern/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseblack olives in brine125 ml · 125g
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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