Perfect Airy Flatbreads Recipe: Mastering the Art of 24h Poolish Dough

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds provide omega-3s and are often less expensive.

Mix 250g of type 00 wheat flour, 250ml of water and 1g of yeast in a bowl.

Leave covered for 24 hours to create poolish.

After 24 hours, put 250g of flour in a bowl and mix with the poolish.

Activate 5g yeast in 60ml warm water with a pinch of sugar for 15 minutes.

Add activated yeast to the bowl with flour and poolish.

Add 10g salt, 15g olive oil, and 15g sour cream to the mixture and mix well.

Knead the dough in a machine for 5-7 minutes until sticky.

Grease the worktop with olive oil and lay out the dough.

Knead with oiled hands and transfer to a greased bowl.

Cover the bowl and let it rise for 1 hour.

Divide the dough into 4 portions, each about 200g.

Form the loaves by stretching the edges inwards to close air inside.

Place the loaves on a baking sheet lined with parchment paper.

Cover the loaves with cling film for rising.

Prepare a mixture of 2 egg yolks with sour cream to spread on the flatbreads.

After 45 minutes, spread the egg yolk mixture on the dough.

Punch the dough to flatten it into flatbreads and sprinkle with sesame seeds.

Bake at 230°C (446°F) for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens