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Light Oven-Baked Flatbread Without Oil
Baking

Light Oven-Baked Flatbread Without Oil

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Aromatic homemade yeast flatbread, baked in the oven without any extra fat. Perfect for lunch or dinner instead of bread.

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Ingredients

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Method

1

Warm the water to 30 °C, then mix in the salt, sugar, yeast, and 1 cup of flour. Whisk together, cover, and let rise in a warm spot for 25 minutes.

2

Once bubbles form and start to settle, the sponge is ready.

3

Add the remaining flour (saving a small amount), and knead the dough for 5–7 minutes. Shape into a ball and let it rest for 20 minutes.

4

Divide the dough into portions. Stretch them out on an oil-greased baking sheet or form. Sprinkle with sesame seeds.

5

Bake at 200 °C for 5 minutes on one side, then flip and cook for another 2–3 minutes until golden brown.

6

Sprinkle the finished flatbread with water and cover with a towel so it stays soft. Serve warm with vegetables or herbs.

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