Dairy-Free Fladenbrot (German Flatbread)
Fluffy, golden, and completely dairy-free, this traditional Fladenbrot (German Flatbread) is a delightful addition to any meal. Made with simple pantry staples like all-purpose flour, active dry yeast, and olive oil, this recipe caters to those seeking a versatile and vegan-friendly bread option. Each flatbread boasts a pillowy texture with a crisp exterior, while optional toppings of nutty sesame seeds and aromatic nigella seeds lend an authentic and flavorful touch. Perfect for scooping up dips, serving alongside hearty stews, or crafting sandwiches, this easy-to-make flatbread will quickly become a household favorite. With a short prep time and step-by-step instructions, you'll have warm, homemade bread on your table in under two hours!
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Ingredients
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 300 milliliters warm water
- 30 milliliters olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon nigella seeds (optional)
- 1 tablespoon sesame seeds (optional)
Directions
Step 1
In a large mixing bowl, combine the warm water and sugar. Stir until the sugar dissolves, then sprinkle the active dry yeast over the water. Let it sit for 5-10 minutes until it becomes frothy.
Step 2
Add the all-purpose flour and salt to the yeast mixture. Start by mixing it in with a spoon, then use your hands to form a rough dough.
Step 3
Add the olive oil and continue kneading the dough in the bowl. Once it begins to come together, transfer it to a lightly floured surface.
Step 4
Knead the dough for about 8-10 minutes until it is smooth and elastic. If the dough is sticky, sprinkle a small amount of flour as needed, but avoid adding too much.
Step 5
Place the kneaded dough in a clean, lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for 1 to 1.5 hours, or until it doubles in size.
Step 6
Once the dough has doubled, preheat your oven to 220°C (428°F). If you have a baking stone, place it in the oven to heat up.
Step 7
Punch down the risen dough to release the air. Divide the dough into 4 equal portions for large flatbreads or 8 portions for smaller ones.
Step 8
Roll each portion into a ball, then flatten into an oval or round shape about 1 cm thick.
Step 9
To decorate, sprinkle nigella seeds and sesame seeds over the top of each flatbread and press them lightly into the dough.
Step 10
Place the flatbreads on a baking sheet lined with parchment paper or directly on the preheated baking stone.
Step 11
Bake in the preheated oven for 15-20 minutes, or until the flatbreads are golden brown and cooked through.
Step 12
Remove from the oven and let them cool slightly before serving. Enjoy your dairy-free Fladenbrot warm or at room temperature.
Nutrition Facts
| Serving size | (874.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2222.5 |
| Total Fat 39.2g | 0% |
| Saturated Fat 5.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2379.2mg | 0% |
| Total Carbohydrate 402.0g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 13.8g | |
| Protein 57.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 222.4mg | 0% |
| Iron 29.6mg | 0% |
| Potassium 836.3mg | 0% |
Source of Calories