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68 Makes 1 flat bread with 8 servings | Preparation time: 85 minutes Ingredients Preparation For the dough: 42 g fresh yeast 200 ml water | cold 375 g plain white flour 1 ½ tsp. salt 1 tbsp. olive oil For glazing: Water ½ tbsp. olive oil For sprinkling: ½ tbsp. nigella seeds For the glass tray: 1 tsp. butter Accessories: Glass tray 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. Form the dough into a ball, place in a bowl in the oven and cover with a damp cloth. Prove the dough using the indicated settings. Grease the glass tray. Roll the dough out flat to a diameter of approx. 25 cm and place it on the glass tray. Brush with a thin layer of water, sprinkle on the nigella seeds and gently press them into the flat bread dough. Brush with olive oil. Leave to prove at room temperature for another 10 minutes. Automatic programme: Start the Automatic programme and then place the bread dough in the oven. Manual: Place the bread dough in the oven and prove using the settings indicated for proving phase 2. Then bake the bread according to the settings. Flat bread 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. 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 Manual Oven functions: Conventional Heat Temperature: 200–210 °C Booster: On Pre-heat: Off Crisp function: Off Duration: 25–35 minutes Shelf level: 1