Sponge preparation:
2 g Yeast
250 g Flour
140 ml Water
Start by making a sponge. Mix everything mentioned under the “Sponge preparation” and mix with the fork. (No need to knead the dough here). Cling wrap and let it ferment overnight or a minimum of 8 hours.
Dough mixing:
500 g Flour
10 g Salt
25 g Olive Oil
10 g Honey
12 g Yeast
300 ml Water
Next day or after 8 hours: mix the flour, salt, olive oil, honey and Sponge in the stand mixer. Dissolve the yeast in the water and add to the mixture. Knead the dough for 8 mins. Grease the bowl and transfer the dough into it, let it proof for 40 mins.
Form an oval shape flatbread (100 g each) and let it proof for another 10 mins. Then place them on a baking tray with parchment paper. Bake in a preheated oven for 14-18 min. at 160°C.
Let it cool completely before slicing, filling and grilling your favourite sandwich.
