Fainá: Garbanzo Flatbread
thespruceeats.com · 2009 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: optional: 2 tablespoons parmesan cheese.
Against 5,130 pizza recipes
Flatbread style, 95% hydration: wetter than 96% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
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: 450°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
474g
Hydration
94.8%
Salt
1.2%
Yeast
n/a
Oil
10.9%
Sauce
n/a
Cheese
n/a
Dough weight
1035g
Process
Bake temp
450°F / 232°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourgarbanzo bean flour2 1/2 cup · 500g
- saltsalt1 tsp · 6g
- oilplus 3 tablespoons olive oil1/4 cup · 54.5g
- cheese otherOptional: 2 tablespoons Parmesan cheesen/a
- water2 to 2 1/2 cups water2 cup · 474g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefreshly ground black pepper1/2 tsp · 2.1g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 95% hydration and 1.2% salt, then set your own flour weight and ball count.
- 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 doesWhere 95% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
Or browse all 5130 pizza recipes.