{"id":6722,"date":"2022-06-09T13:19:47","date_gmt":"2022-06-09T11:19:47","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/en\/?post_type=magazine&p=6722"},"modified":"2022-11-09T11:53:15","modified_gmt":"2022-11-09T10:53:15","slug":"flatbread","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/en\/spread-love\/items\/flatbread\/","title":{"rendered":"Flatbread"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n

Ingredients for flatbread:<\/h3>\n\n\n\n
\n

400 g white wheat flour
\n300 ml water
\n7 g dry yeast or 21 g fresh yeast
\n8 g salt (1 heaped tsp)
\n1 tsp sugar
\n2 tbsp oil<\/p>\n\n<\/div>\n\n\n\n

\"Lepinje\"<\/figure>\n\n\n\n

Preparation:<\/h3>\n\n\n\n
\n

1.\tPut the flour into a large bowl and make a well in the middle.<\/p>\n

2.\tAdd dry yeast, salt and sugar, followed by oil and water. If you\u2019re using fresh yeast, crumble it into water first.<\/p>\n

3.\tMix the ingredients well with a wooden spoon to form a sticky dough. Leave it to prove for 30 minutes in a warm place where there\u2019s no draught. If the dough doesn\u2019t rise within that time, leave it for a further 10 minutes.<\/p>\n

4.\tPreheat the oven to 250\u00b0C.<\/p>\n\n<\/div>\n\n\n\n

\n \n<\/div>\n\n\n\n
\n
\n
\"Me\u0161anje<\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n

5.\tSprinkle your work surface with plenty of flour and place the dough onto it. Because the dough is sticky, knead it quickly and make sure not to overwork it.<\/p>\n

6.\tDust the dough with flour and turn it over a few times, forming it into a loaf.<\/p>\n

7.\tHalve the loaf and then cut both halves again so that you get 4 roughly equal pieces.<\/p>\n

8.\tShape each piece into a ball and place them onto a baking tray lined with parchment paper.<\/p>\n\n<\/div>\n\n\n\n

\"Oblikovanje<\/figure>\n\n\n\n
\n

9.\tCover with a kitchen towel and leave to prove for 10 minutes.<\/p>\n

10.\tUsing your fingertips, press onto each dough ball and form a circle. Make sure not to be too rough so you don\u2019t squeeze too much air out of them.<\/p>\n

11.\tLightly dust them with flour, then score a grid onto them with a plastic or wooden spatula.<\/p>\n

12.\tCover the flatbreads with a kitchen towel and leave to prove again for 10 minutes.<\/p>\n

13.\tUncover them and place them on the middle rack of your heated oven.<\/p>\n

14.\tBake the flatbreads for 8\u201310 minutes, turning the grill function on full blast for the last two minutes so that they get nicely baked.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n Which one will you use on a freshly baked bread?<\/span>\n Discover<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"Pe\u010denje<\/figure>\n\n\n\n
\n

15.\tTake the flatbreads out of the oven, leave them on the hot baking tray and cover them with a kitchen towel.<\/p>\n

16.\tLet them rest for 10 minutes.<\/p>\n\n<\/div>\n\n\n\n

\"Lepinja<\/figure>\n\n\n\n

    If you share this recipe, don’t forget to add #ArgetaBread \ud83d\ude09   <\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"

    If you share this recipe, don’t forget to add #ArgetaBread \ud83d\ude09   <\/p>\n","protected":false},"featured_media":6744,"menu_order":0,"template":"","magazine-category-api":[16],"magazine-secondary-api":[53],"acf":[],"yoast_head":"\nRecipe for homemade flatbread \/ Argeta. The good side of bread.<\/title>\n<meta name=\"description\" content=\"Why buy flatbread when you can easily make it yourself? Try this recipe for delectable homemade flatbread!\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe for homemade flatbread\" \/>\n<meta property=\"og:description\" content=\"Why buy flatbread when you can easily make it yourself? 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