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96 Flat bread Makes 1 flat bread with 8 servings | Preparation time: 100 minutes Ingredients For the dough: 42 g fresh yeast 200 ml water | cold 375 g plain white flour 1½ tsp. salt 1 tbsp. olive oil For glazing: Water ½ tbsp. olive oil For sprinkling: ½ tbsp. nigella seeds Accessories: Baking tray or universal tray Preparation Stir the yeast into the water to dissolve it. Add to the flour, salt and oil and knead for 6–7 minutes until you have a smooth dough. Shape the dough into a ball and place it in the oven in an uncovered bowl. Prove according to the settings in proving phase 1. Roll the dough out flat to a diameter of approx. 25 cm and place it on the baking tray or universal tray. Brush with a thin layer of water. Sprinkle on the nigella seeds and gently press them into the flatbread dough. Brush with olive oil. Automatic programme: Start the Automatic programme and then place the bread dough in the oven. Manual: Prove the dough using the settings indicated for proving phase 2. Then bake the bread. Settings for proving yeast dough Proving phase 1 Special applications | Prove yeast dough | Prove for 30 minutes Proving phase 2 At room temperature | Proving time: 10 minutes Automatic programme for baking bread Bread | Flat bread Programme duration: 44 minutes Manual Oven functions: Moisture Plus + Conventional Temperature: 200–210°C Booster: On Pre-heat: Off Crisp function: Off Number/Type of bursts of steam: 1 burst of steam/Manual, immediately after placing the food in the oven Duration: 25–35 minutes Shelf level: 2 [1] (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.