Fondue flat bread

Fondue flat bread
Quantity Ingredient
250 g Wheat Flour Type 405
0,5 packet Dry yeast
1 tsp Salt
0,16 l Water

Fondue flat bread tastes best when freshly baked. It can be plucked into small pieces and goes very well with cheese fondue or meat fondue. For the dough, mix wheat flour type 405 with dry yeast and salt. Knead in lukewarm water. If necessary, add a little more water until the dough loosely separates from the edge of the bowl. Shape the dough into a ball. Place in a bowl sprinkled with flour. Cover with a lid. Place in warm water for 30 minutes until dough doubles in size. Line baking sheet with baking paper. Press dough on it to form a flat patty of bread. Cover with a cloth. Let rise for 15 minutes. Press pita bread into small squares with a pastry spatula. Cover the fondue flatbread. Let rise for another 30 minutes. Preheat oven to 230° C. Bake the Fondue Flatbread on the middle shelf for 20 minutes.

Servings: 4, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
216 kcal
45 g
7 g
1 g

(C)opyright by Marions Kochbuch