Recipe detail

Name: Sourdough flatbread
Yield: 8
Cuisine: Other
Ingredients: 60.0000 g teff flour; 180.0000 g all-purpose flour; 180.0000 g water; 1.0000 g salt; 1.0000 g vegetable oil

Other Sourdough flatbread

28.6. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Other

Cuisine: Other

Download PDF Download BR2

Program steps

Preheating:
185 °C

To view the entire table, move the table to the right.

Hot air

100 %

Termination by time

00:10 hh:mm

170 °C

80 %

Ingredients - number of portions - 8

Name	Value	Unit
teff flour	60	g
plain wheat flour	180	g
water	180	g
salt	1	g
vegetable oil	1	g

Nutrition and allergens

Allergens: 1
Minerals: Ca, Cu, Fe, K, Mg, Na, P
Vitamins: , A, C, D, E, K

Nutritional value of one portion	Value
Energy	105.7 kJ
Carbohydrate	21.3 g
Fat	0.7 g
Protein	3.4 g
Water	0 g

Directions

1. Sift the all-purpose flour and include with
the teff flour in a mixing bowl
2. Add in the water slowly while mixing
3. Allow to ferment for three days
4. Stir in the salt
5. Cook the batter on a very hot non-stick GN container in very
much the same way as making pancakes, only thicker

Recommended accessories

Vision Pan

Vision Bake

Vision Snack