Afghan flatbread
Ingredients
- 1/2 cup flour (Typ 405)
- 2 cups flour (typ 1050)
- 1 tsp. dry yeast
- 1 tsp. salt
- 5 tbsp. melted butter
- 1 cup water lukewarm
- 1 tbsp. flour (typ 1050) for glazing
- 4 tbsp. water for glazing
- 2 tbsp. seame to sprinkle
Instructions
- Für das afghanische Fladenbrot Mehl, Hefe und Salz in einer Schüssel vermischen. Geschmolzene Butter und Wasser hinzufügen und ca. 3 - 4 Minuten kneten. Der Teig sollte nicht kleben und schön elastisch sein. Teig mit Klarsichtfolie abdecken und 1 - 2 Stunden an einem warmen Ort gehen lassen.
- Dust the work surface with a thin layer of flour. Halve the dough and roll out each piece thinly (approx. 0.5 cm) in an oval shape.
- Mix 1 tbsp flour with 4 tbsp water for glazing.
- Spread a thin layer of the flour-water mixture on both flatbreads and press even, parallel, lengthwise lines with your fingers to both loaves of bread. Sprinkle the bread with a little sesame seeds.
- Place both flatbreads next to each other on a baking sheet covered with baking paper. Bake in the preheated oven at 180 degrees for about 15 minutes.