Yeast dough · Bread · Plant-based · Basic recipe
BasicFlatbread Rolls
Soft, versatile flatbread rolls that can be varied with different spices
A few ingredients, a soft dough and sufficient resting time make a versatile roll for filling, topping or serving as a side.
Ingredients
For the yeast dough
- 750 g wheat flour
- 525 ml lukewarm water
- 1 packet dried yeast
- 10 g salt
- spices as desired
Possible spices
- turmeric
- paprika
- garlic powder
- dried rosemary
- thyme
- Italian herbs
Method
Make the dough
Place the flour, dried yeast, salt and chosen spices in a large bowl. Add the lukewarm water and knead by hand or with a stand mixer and dough hook until smooth and elastic.
Shape the rounds
Turn the risen dough onto a lightly floured work surface and divide it into ten roughly equal portions. Gently shape the portions into round, flat rolls and place them apart on a baking tray lined with baking paper.
Leave to rise again
Cover the ten shaped rounds and leave them to rest for another 30 minutes, until visibly risen. Meanwhile, preheat the oven to 200 °C fan.
Bake
Bake the flatbread rolls in the preheated oven for about 20 to 25 minutes, until lightly golden and cooked through. Remove them from the oven and leave to cool on a wire rack.
Nutrition
Estimated values for 10 flatbread rolls. Optional spices are excluded.
| Whole recipe | Per flatbread roll | |
|---|---|---|
| Energy | 11,160 kJ / 2,635 kcal | 1,120 kJ / 263 kcal |
| Fat | 7.5 g | 0.8 g |
| of which saturates | 1.0 g | 0.1 g |
| Carbohydrate | 539.3 g | 53.9 g |
| of which sugars | 2.3 g | 0.2 g |
| Fibre | 41.4 g | 4.1 g |
| Protein | 81.3 g | 8.1 g |
| Salt | 10.0 g | 1.0 g |
The estimate uses Bundeslebensmittelschlüssel 4.0. Flour type, yeast brand and actual piece size will change the values.