Rustic flatbreads from the Valoriani Baby
Everyone at home loves them, the rustic flatbreads from biathlon star Kati Wilhelm. And since we got the great Valoriani Baby, even more so, because they get super crispy, go really quickly and can be topped to taste. Here are our favourite combinations:
- "Just like at the medieval market, Mama": sour cream, onion and bacon - very classic.
- "Fruity winter": sour cream, pear and Roquefort cheese
- "Bella Italia": pesto, fresh tomatoes, parmesan and fresh rocket salad
And here's the basic recipe, which you can also find in our article "5 questions for Kati Wilhelm..." with even more ideas for toppings:
Primal Pancake Dough:
200g wheat flour
100g rye flour
1 packet dry yeast
25ml balsamic vinegar
50ml sunflower oil
For the dough, mix the flours, sugar and salt and knead with the other ingredients to form a soft dough. Leave the dough to rise for 90 minutes at 26 degrees, portion it, roll it out and top it as you like.
In my picture here you can see how many patties fit into the Valoriani Baby with a diameter of 75 cm. The recipe can also be baked in a domestic oven in the kitchen, preferably on a pizza stone, so that the base is crisper.
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