At home everyone loves Kati Wilhelm's rustic flatbreads. Since we started using the Valoriani Baby, they come out extra crisp, bake quickly and can be topped however you like.
Toppings that always work
- Rustic classic: sour cream, onion, bacon
- Fruity winter: sour cream, pear, Roquefort
- Bella Italia: pesto, fresh tomatoes, Parmesan, rocket
Find more ideas in the interview 5 Questions with Kati Wilhelm.
Base recipe: original flatbread dough
Ingredients
- 200 g wheat flour
- 100 g rye flour
- 100 ml water
- 100 ml milk
- 1 packet dried yeast
- 20 g sugar
- 15 g salt
- 25 ml balsamic vinegar
- 50 ml sunflower oil
Preparation
- Mix the wheat and rye flour with the sugar and salt.
- Add the water, milk, dried yeast, balsamic vinegar and oil, and knead everything into a soft dough.
- Cover and let rise for about 90 minutes at approx. 26 °C.
- Portion the dough, roll it out on a floured surface and add your chosen toppings.
- Bake in a well preheated pizza oven or home oven.
Baking in the Valoriani Baby
In the compact Valoriani Baby you can bake several flatbreads at once. The high heat gives a crisp base and a flavourful result.
Tip for the home oven
A preheated pizza stone makes the base noticeably crisper. Heat the stone in the oven well in advance and bake the flatbreads directly on it.