Flat bread

Flat bread

Flat bread

Flat bread

Flat bread

Prep Time 1 hr 25 mins
Course BREAD


  • 1 Glass tray


For the dough

  • 42 g fresh yeast
  • 200 ml water | cold
  • 375 g plain white flour
  • 1 1/2 tsp salt
  • 1 tbsp olive oil

For glazing

  • Water
  • 1/2 tbsp olive oil

For sprinkling

  • 1/2 tbsp nigella seeds

For the glass tray

  • 1 tsp butter


  • Stir the yeast into the water to dissolveit. Add to the flour, salt and oil andknead for 6–7 minutes until you have asmooth dough.
  • Form the dough into a ball, place in abowl in the oven and cover with a dampcloth. Prove the dough using theindicated settings
  • Grease the glass tray. Roll the doughout flat to a diameter of approx. 25 cmand place it on the glass tray
  • Brush with a thin layer of water, sprinkleon the nigella seeds and gently pressthem into the flat bread dough. Brushwith olive oil.
  • Leave to prove at room temperature foranother 10 minutes.

Automatic programme:

  • Start the Automatic programme andthen place the bread dough in the oven.


  • Place the bread dough in the oven andprove using the settings indicated forproving phase 2. Then bake the breadaccording to the settings.


Settings for proving yeast dough
Special applications | Prove yeast dough
Temperature: 30 °C
Proving time: 30 minutes
Automatic programme for baking bread
Bread | Flat bread
Programme duration:
approx. 35 minutes
Oven functions: Conventional Heat
Temperature: 200–210 °C
Booster: On
Pre-heat: Off
Crisp function: Off
Duration: 25–35 minutes
Shelf level: 1
Useful tip
Try kneading the following into the
dough: 50 g roasted onions and 2 tsp.
Herbes de Provence or 50 g chopped
black olives, 1 tbsp. chopped pine nuts
and 1 tsp. rosemary
Keyword Flat Bread, Miele The Cookbook (Baking, Roasting, Cooking)
Tried this recipe?Let us know how it was!

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