To be done the night before
Sponge preparation: –
2 g Yeast –
250 g Flour –
140 ml Water
Start by making a sponge. Mix everything mentioned under the “Sponge preparation” and mix with the fork. (No need to knead the dough here). Cling wrap and let it ferment overnight or a minimum of 8 hours.
Next day: Dough mixing:
500 gr Flour
10 gr Salt
25 gr Olive Oil
10 gr Honey
12 gr dry Yeast
300 ml Water
Dissolve the yeast in the water.
Mix the flour, salt, olive oil, honey and Sponge in the stand mixer.
and add it to the yeast/water. Knead the dough for 8 mins.
Grease the bowl and transfer the dough into it, let it proof for 40 mins.
Form an oval shape flatbread (100 g each) and let it proof for another 10 mins.
Then place them on a baking tray with parchment paper.
Bake in a preheated oven for 14-18 min at 160°C.
Let it cool completely before slicing, filling and grilling your favourite sandwich. Buon appetito!