Recipes

Flat Bread

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
680 g Laucke Wallaby Flour 4¼ cups
20 g Salt 1 tbsp
10 g Laucke 1% Soft Bread Improver 1 tbsp
20 g Yeast, dry 6⅔ tsp
40 g Olive Oil or Vegetable oil, add in the middle of mixing 3 tbsp
360 g Water 1⅖ cups

Method

  1. Mix until dough is fully developed approximately 10 minutes.

  2. A finished dough temperature between 26°C - 30°C is recommended.

  3. Roll into 100 g dough balls and rest between 10 to 30 minutes.

  4. Roll out to 12 cm discs.

  5. Bake on a hot clean flat BBQ plate, or frying pan for 2 minutes each side.

  6. Stack flat bread on top of each other when cooked, cover with a tea towel or cloth to prevent drying out.

  • Yeast Bread
  • Yield 11 x 100g
  • Bake for 4 minutes
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