baking time and waiting time 1 hourhr10 minutesmins
Ingredients
For the dough:
10gfresh yeast
1tspmaple syrup
100mlalmond milklukewarm
250gspelt flour
100gnatural yoghurte.g. from goat, sheep or vegan
1tbspolive oil
3/4tspsalt
For covering:
2clovesof garlicchopped
4tbspolive oil
1/2tspsmoked paprika powder
1/3tspsalt
freshly ground black pepper
1/2tbspsesame seeds
Instructions
Mix the yeast, maple syrup and almond milk in a bowl and let rest for 10 minutes.
Mix the flour, yogurt, olive oil and salt in another bowl. Knead with the yeast mixture for about 1 minute. The dough is very sticky and moist, but that's how it should be. Let rise for 1 hour.
Preheat the oven to 220°C top heat and circulation air.
Mix the ingredients for the topping, except for the sesame seeds, in a small bowl.
Line a baking sheet with baking paper. Divide the dough into 6 - 7 portions with floured hands and place on the baking paper. Moisten your hands and press the dough as flat as possible. Spread about 1 teaspoon of the oil mixture for the topping on each serving. Sprinkle with sesame seeds.
Bake the flatbreads for about 8-10 minutes until they are browned.