A wide variety of delicacies can be conjured up with flour, water, oil and salt. This is how focaccia, tarte flambée and pita succeed.
Whether with whole grain, with wheat flour, as a baguette or pizza: the possibilities that arise from a dough with the ingredients flour and water are diverse. All pasta has one thing in common: In order to taste good, you need good ingredients. Ideally, these come directly from the manufacturer and are regional and organic.
In their book “The best flat breads in the world” (Becker Joest Volk Verlag) the authors Lutz Geißler and Alexander Englert give hobby bakers tips. They recommend “always using a little less liquid for the main dough” for new recipes or new flours. Instead, it should be refilled if the dough becomes too firm. It is also important to carefully observe the specified temperatures for the oven. Because yeast and lactic acid bacteria are temperature-sensitive. Three recipes with homemade dough:
Focaccia with caramelized onions
Ingredients for the pre-dough: 125 g water (20 ° C), 0.125 g fresh yeast, 125 g wheat flour 550
Preparation: Dissolve the fresh yeast in the already weighed water. Add the flour. Mix everything with a spoon without lumps. Cover with foil or a lid. Allow to mature for 12 hours at room temperature (approx. 20 ° C).
Ingredients for the dough: entire pre-dough, 255 g water (20 ° C), 20 g olive oil, 375 g wheat flour 550, 5 g fresh yeast, 10 g salt, 50-80 g olive oil for greasing the tray and dough
Preparation: Weigh all ingredients except salt into the kneading bowl. Mix for five minutes on the lowest setting of the kneading machine. Knead for 10-12 minutes on the second to third speed until the dough looks smooth and elastic. Add the salt and knead for another five minutes on the third level, until the dough is stretchy, elastic and smooth (optimal dough temperature: 25 ° C). Cover the dough with a foil or a lid and let it rest for two and a half hours at room temperature (about 20 ° C). Stretch and fold intensely after 30, 60 and 90 minutes. Put the bubbly, soft dough on the baking sheet, drizzled with olive oil. Carefully beat the dough over itself so that half the underside is on top and the dough piece shows an oil film all around. Turn the dough to the end (on the seam). Press the dough in with your fingertips and distribute it on the baking sheet. Allow to mature for 30 minutes at room temperature.
Ingredients for a tray of focaccia with caramelized onions: a focaccia batter, 85 g sugar, 700 g onions (cut into rings), 12 ml olive oil, 6 g salt
Preparation: Melt the sugar in a saucepan. Add the onion rings and simmer over medium heat. Stirring occasionally. As soon as most of the onion water has boiled away and the onions are slightly baked on the bottom, remove the pan from the heat. Mix the onions with the oil and salt. Allow to cool and store in a cool place until use. Bring back to room temperature before use. Prepare the focaccia batter according to the recipe. 30 minutes before baking, distribute the onions evenly on the dough and massage in. Best to enjoy lukewarm after baking.
Classic tarte flambée
Ingredients for four dough pieces: 265 g water (cold), 10 g salt, 10 g vegetable oil, 500 g wheat flour 550
Preparation: Weigh all ingredients in the order given in the kneading bowl. Mix for five minutes on the lowest setting of the kneading machine. Knead for 6-8 minutes on the second level until the dough looks smooth and elastic. Cover the dough with a foil or a lid and let it rest for 30 minutes at room temperature (approx. 20 ° C). Place the dough on the lightly floured work surface and divide into four approximately 195 g pieces. Grind each dough piece tightly. Place the dough pieces with the bottom end and ten centimeters apart in a dough pan or baking dish or on a baking sheet and cover with cling film, a fermentation foil or a bag. Alternatively, place in a linen cloth generously sprinkled with semolina and flour, cover with the cloth and put a foil over it. Let the dough rest for 8-24 hours at 5-6 ° C. On the baking day, place the dough pieces one after the other on the floured work surface with the end facing downwards and roll them out very thinly (diameter about 32-35 cm), possibly place the dough flatbreads on the back of the hand and pull out even thinner. Cover the flatbreads. Immediately bake for a few minutes in a preheated oven on the middle shelf at at least 250 ° C on the middle shelf until the desired degree of browning is achieved. Roll out the remaining dough pieces one after the other, cover and bake.
Ingredients for four tarte flambée: four tarte flambée dough, 250 g crème fraîche, pepper to taste, 200 g pork belly, cut into small cubes, a large onion, cut into thin half rings.
Preparation: For the spread, dilute the crème fraîche with one to two tablespoons of water (10-20 ml) so that a spreadable cream is created. Then season with pepper. Roll out the dough and brush with the cream. Spread the bacon and onions evenly on top and bake one after the other.
Chicken pita doner kebab
Ingredients for four dough pieces: 320 g water (20 ° C), 5 g vegetable oil, 500 g wheat flour 550, 5 g fresh yeast, 10 g salt
Preparation: Weigh all ingredients except for the salt in the order given in the kneading bowl. Mix for five minutes on the lowest setting of the kneading machine. Knead for three to four minutes on the second setting until the dough looks smooth and elastic. Add the salt and knead for another three to four minutes on the second setting until the dough looks smooth and elastic again (optimal dough temperature: 25 ° C). Cover the dough with a foil or a lid and let it rest for one hour at room temperature (about 20 ° C). Stretch and fold after 30 and 60 minutes. Cover the dough with foil or a lid and let it rest for 8-16 hours in the refrigerator at 5-6 ° C. Then put it on the floured work surface. Divide the dough into four approximately 210g pieces. Grind every piece of dough. Place the dough pieces with the bottom end and ten centimeters apart in a lightly greased dough pan or casserole dish or on a baking sheet and cover with cling film, a fermentation foil or a bag. Let the dough pieces mature for 8-16 hours at 5-6 ° C. Place one dough piece with the end down on the lightly floured work surface, lightly flour and press it flat with your fingertips from the center to the edge (about 20-22 cm in diameter). Place the dough on baking paper or on a spinner sprinkled with flour or semolina. Bake for 8-10 minutes at 250 ° C in a preheated oven on the baking stone or on the baking steel (optionally with steam) until brown spots appear on the surface. During baking, the top of the pancake often stands out from the bottom, so that there is already a cavity for filling after it has cooled down. After baking, it’s best to stack the flatbreads on top of each other so that they stay soft. For a stronger separation effect between the two halves of the dough, bake hotter and shorter (up to 300 ° C).
Ingredients for four chicken pita doner kebab:
For the kebab: 600 g chicken breast, 3 teaspoons of vinegar (10 ml), 1 medium-sized onion, 1 clove of garlic, 2 ½ teaspoons of coriander seeds, ground (4 g), 10 peppercorns, ground 2 level teaspoons of cumin powder (3 g), 8 level . Teaspoon sweet paprika powder (12 g), 1 teaspoon chili powder (1-2 g), 1 pinch of dried oregano (0.25 g), 4 tbsp. Frying oil (40 ml)
For the red cabbage: 225 g fresh red cabbage, grated 1 pinch of salt (1 g), 3 teaspoons of vinegar (10 ml)
For the yogurt sauce: 300 g cream yogurt (10% fat), 1 ½ tbsp finely chopped mint (8 g), 2 teaspoons finely chopped parsley (4 g), 1 clove of garlic
For another topping: 1 iceberg lettuce, cut into strips 1 tomato, cut into slices 1 onion, halved, cut into fine rings, optionally chilli flakes
Preparation: For the kebab, remove the remaining cartilage and tendons from the chicken breasts the day before. Then cut the meat into as thin slices as possible with a sharp knife. Put the vinegar in a bowl. Rub in the onion and garlic with a fine grater, add all the spices and stir. Add the frying oil and mix everything into a creamy marinade. Put the meat slices in the bowl and mix well with the marinade. Store covered in the refrigerator overnight. For the red cabbage, mix the grated cabbage with salt and vinegar and knead well. It is recommended to wear gloves because of the red dye. Let it steep for at least 30 minutes. In the meantime, mix all the ingredients for the yoghurt sauce in a bowl and add 1 tablespoon of water (10 ml) if necessary, so that a creamy, but not too runny sauce is created. While the freshly baked bread cools down a bit or is briefly baked again, sear the meat in a pan. It should get a deep brown crust. Keep the meat warm. Cut the bread open to make pockets. Spread the yogurt sauce on the bottom inside the bread with a spoon. Then place a quarter of the meat, lettuce, red cabbage and a quarter of the tomatoes and onions in layers of bread. Drizzle some yogurt sauce between the layers and finish with the sauce. If you like it spicy, sprinkle chilli flakes over the filling.