Recipe
Homemade flatbread (non)
A fluffy yeasted flatbread with a stamped centre, made with Buona flour.
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Method
Dissolve the yeast and sugar in the warm milk; after 10 minutes add the flour and salt.
Knead for 10 minutes and leave somewhere warm for 1 hour.
Divide in two and shape round flatbreads with a thick rim and a thin centre.
Prick the centre with a fork or bread stamp, brush with yolk and sprinkle with sesame.
Bake at 230 °C for 15–18 minutes.
Chef’s tip
Sprinkle the breads with water straight from the oven and cover with a towel for a softer crust.
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