Sourdough flatbread
Description
Perfectly pairs with tea and coffee. This recipe uses a dough mixer to prepare the dough, but you can also knead a soft, elastic dough by hand for about 5 minutes. If you want to make a traditional Uzbek flatbread, be sure to use "Acatan" starter—it provides the characteristic flavor and texture of this baked good. You can decorate the flatbread not only with sesame seeds, but also with nigella seeds, cumin, or sunflower seeds. For baking, it's best to use a baking stone, as it heats evenly and prevents the bottom from burning. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Add yeast and sugar to water and let sit for 15 minutes. Stir well and add to the mixer bowl. Add starter, salt, and sifted flour. Turn on the mixer for three minutes. Place the finished dough onto the work surface and shape into a ball.
- 2
Step 2
2. Transfer the dough to a vegetable oil-greased bowl and cover with a lid. Let it sit for 1.5–2 hours. Place the finished dough onto the work surface and shape it into a ball.
- 3
Step 3
3. Dust the work surface with flour and shape the dough into a flat disc: first flatten the dough gently with your palm, then lift the disc from the center and, holding it vertically, stretch the middle by moving your hands back and forth.
- 4
Step 4
4. Carefully place the dough round on the table and shape it evenly. Transfer the dough round onto a baking sheet. Further stretch the center of the dough by tapping it with your fist.
- 5
Step 5
5. Brush the flatbread with vegetable oil and sprinkle with sesame seeds. Prick the center of the flatbread with a fork. Cover the flatbread with a lid and let it rest for 40-60 minutes. Preheat the oven together with a bread stone at 200 degrees.
- 6
Step 6
6. Carefully place the flatbread onto a baking stone and bake for 10 minutes. Then reduce the temperature to 180 degrees and bake for another 25 minutes. Cool the finished flatbread on a wire rack.