Soft flatbread
Soft, thin rounds. Good with salmon and cheese.
- Program
- Bake
- Temperature
- 160 °C
- Time
- 6–8 min
8 kaker · Do not flip
Recipe
Servings
8 servings
(1 serving = 1 flatbread)
8
Allergens
Flagged from the ingredients in this recipe.
- Gluten
- Milk
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Gluten
Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.
Milk
Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.
Ingredients
Amounts follow the servings above.
- Wheat flour5 dl
- Wholemeal wheat2 dl
- Oats1 dl
- Milk4 dl
- Fresh yeast25 g
- Honey1 tbsp
- Salt1 tsp
Method
Step by step.
- 1Dissolve yeast and honey in lukewarm milk. Stir in wheat flour, wholemeal, oats and salt. Knead briefly — the dough should be soft.
- 2Prove 40 min under a cloth.
- 3Divide into 8. Roll thin round cakes and prick well with a fork so they do not puff.
- 4Set the air fryer to Bake and preheat 3 min. Bake at 160 °C for 6–8 min. They should stay pale and soft, do not crisp.
Flavour and filling
Classic
- Wheat flour
- Havre
- Milk
- Honey
- Yeast
Wholegrain
- Wholemeal wheat
- Honey
- Salt
Timer · Bake · 6 min at 160 °C
6:00
Start once the basket is in.
Along the way
- Korte tider. De should stay pale and soft, do not knasende.