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Whole Wheat Flatbread Stuffed with Harissa Carrots and Lentils
Unknown · themediterraneandish.com · 2025 · 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
221g
Water
59g
Hydration
—
Salt
0.7%
Yeast
1.36%
Oil
—
Sauce
—
Cheese
—
Dough weight
335g
Process
Bake temp
500°F / 260°C
Bake time
5-8 min
Oven
home standard
Surface
stone
Ingredients (7)
- waterplus 2 tablespoons warm water0.25 cup · 59.3g
- dairy doughplant milk0.25 cup · 50g
- yeastactive dry yeast1 tsp · 3g
- flourall-purpose flour1 cup · 125g
- flourwhole wheat flour0.75 cup · 96g
- saltsalt0.25 tsp · 1.5g
- oilExtra virgin olive oil—
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecup chopped onion0.25 cup · 50g
- over cheesegrated carrot0.5 cup · 100g
- over cheesefresh mint leaves0.25 cup · 50g
- over cheesearlic cloves
- over cheeseharissa1 tbsp · 12.5g
- over cheesecooked brown or green lentils or canned lentils1 cup · 200g