#4 Rustic Flatbreads by Kati Wilhelm
March 8, 2022 Rezepte | Selected by
Rustic Flatbreads from the Valoriani Baby
At our home, everyone loves the rustic flatbreads from biathlon star Kati Wilhelm. And since we've had the wonderful Valoriani Baby, even more so, because they become super crispy, are quick to make, and can be topped to taste. Here are our favorite combinations:
- "Like at the medieval market, Mom": Sour cream, onion, and bacon - a classic
- "Fruity winter": Sour cream, pear, and Roquefort
- "Bella Italia": Pesto, fresh tomatoes, Parmesan, and fresh arugula
And here is the basic recipe, which you can also find in our article "5 Questions for Kati Wilhelm..." with more ideas for toppings:
Original Flatbread Dough:
- 200g wheat flour
- 100g rye flour
- 100ml water
- 100ml milk
- 1 packet of dry yeast
- 20g sugar
- 15g salt
- 25ml balsamic vinegar
- 50ml sunflower oil
For the dough, mix the types of flour, sugar, and salt and knead with the other ingredients into a soft dough. Let the dough rise for 90 minutes at 26 degrees, portion, roll out, and top as desired.
In my picture here, you can see how many flatbreads fit into the Valoriani Baby with a diameter of 75cm. However, the recipe can also be baked in a household oven in the kitchen, best on a pizza stone, then the base becomes crispier.