🍽️ Crispy Flatbread Mix Loaf Baked in the Oven or Air Fryer

Name: Crispy Flatbread Mix Loaf Baked in the Oven or Air Fryer
Total time: 15 min
Yield: 4 servings
Ingredients: 800 g wheat flour; 200 g rye flour; 200 ml water (lukewarm); 1 cube yeast (fresh); 2 tsp sugar; 4 tbsp olive oil (or other oil suitable for baking); 240 g yogurt (lukewarm (water bath)); 200 ml mineral water (room temperature); 2 tbsp salt; yogurt (and olive oil for brushing, approx. 1 tbsp per loaf); seeds (for sprinkling, e.g. sesame, black cumin, sunflower seeds, soybeans, chopped pumpkin seeds,...)

285 kcal · 15 min · 4 servings

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Ingredients

800 g wheat flour
200 g rye flour
200 ml water (lukewarm)
1 cube yeast (fresh)
2 tsp sugar
4 tbsp olive oil (or other oil suitable for baking)
240 g yogurt (lukewarm (water bath))
200 ml mineral water (room temperature)
2 tbsp salt
yogurt (and olive oil for brushing, approx. 1 tbsp per loaf)
seeds (for sprinkling, e.g. sesame, black cumin, sunflower seeds, soybeans, chopped pumpkin seeds,...)

Instructions

1. Prepare two bowls since you are baking two flatbreads at the same time. Divide the ingredient quantity in half and put one half into each bowl.
2. Put the flours into the bowl. Press a small indentation into the center. Crumble the yeast into it. Stir the yeast smoothly with 100 milliliters of lukewarm water and the sugar. Let the dough base rest for ten minutes.
3. Knead the pre-dough with the remaining flour, the oil, and the yogurt. You can do this by hand if you prefer. Add the salt now. Gradually pour in the sparkling water until the dough is smooth. Cover the bowl. Let the dough rise for one hour.
4. Lightly dust the work surface with flour. Take out the dough and knead it vigorously. Shape the dough into a ball. Cover the ball and let it rise for another twenty minutes.
5. Line two baking sheets with baking paper. Lightly dust the sheets with flour.
6. Take a dough ball and place it upside down on a prepared baking sheet. Press the dough very gently until flat. The flatbread should cover almost the entire surface of the sheet.
7. Stir the olive oil vigorously with the yogurt. Brush the surface of the flatbread with this mixture. Sprinkle the seeds over it. Cover the flatbread and let it rise for another thirty minutes.
8. Preheat the oven to 240 degrees Celsius top and bottom heat. Place a shallow dish with water directly into the oven to create steam.
9. Slide both sheets into the oven. Place them on the racks recommended by the oven manufacturer. Spray water vigorously into the oven to create steam. Bake the breads at 220 degrees Celsius convection for ten minutes. Then reduce the temperature to 160 degrees Celsius convection and bake for another ten to fifteen minutes.
10. Check if the breads are done. Remove the first bread when it is fully baked. Let the second bread bake for another five to ten minutes if it needs more time.

Nutrition per serving

kcal: 285
Protein: 9 g · Fett/Fat: 6 g · Carbs: 49 g