Ingredients
Click 
to Add/Remove item to your Shopping List
to Add/Remove item to your Shopping List
-
47.8113 ml 9.7 tsps Carr's Strong Flour 16kg
-
1.4787 ml 0.3 tsps IREKS Dried Wheat Sour
-
0.4929 ml 0.1 tsps IREKS Voltex
-
4.929 ml 1 tsps Margarine
-
2.4645 ml 0.5 tsps Sugar Tate & Lyle Gran (Cane)
-
0.4929 ml 0.1 tsps Baking powder
-
0.9858 ml 0.2 tsps Salt
-
0.4929 ml 0.1 tsps AB Mauri Pinnacle Baker's Yeast
-
24.1521 ml 4.9 tsps Water
Wraps using IREKS Dried Wheat Sour and Voltex
Method
-
Mixing time: 3 + 7 minutes
-
Dough temperature: 25° C
-
Bulk fermentation time: 20 minutes
-
Intermediate proof: none
-
Processing: thin flat bread
-
Final proof: none
-
Baking temperature: 300° C
-
Baking time: 2 – 3 minute
-
After the bulk fermentation time, roll out the dough to a thickness of 1.0 mm – 1.5 mm and cut out round flat bread (Ø 26 cm). Place this on lightly floured setters and bake. Stack (approx. 10 pieces) immediately after unloading from the oven and put into sealable, steam-tight plastic bags.
