- Flour: 500 g
- Dried baker’s yeast dissolved in 35 ml warm water: 5 g
- Warm water: 300 ml
- Salt: 10 g
- Sugar: 5 g
- Olive oil: 25 ml
In the stainless steel bowl, put the flour, dissolved yeast, salt and sugar.
Fit the kneader and the lid and run the appliance on speed 1 to blend the preparation.
Gradually pour warm water through the opening on the lid, and then add olive oil. Run the appliance for 8 min.
Once the ball of dough is formed, put a clean cloth over the bowl and leave the dough to rise for about 2 hours.
Preheat the oven to 240°C (thermostat 8).
Divide the dough into 5 equal balls arranged on a baking sheet, lined with floured parchment paper.
Leave to rise for another 30 minutes.
Sprinkle flour lightly over the balls and form flat breads. Flatten them with a rolling pin, but not too finely.
Cook the flat breads until they start to brown slightly. Leave to cool with the oven door slightly open.
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