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Ingredients

9.7tsp
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300tsps
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100tsps
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1tsp
Margarine
500tsps
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100tsps
Baking powder
200tsps
Salt
100tsps
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4.9tsp
Water

Method

Mixing time: 3 + 7 minutes

Dough temperature: 25° C

Bulk fermentation time: 20 minutes

Intermediate proof: none

Processing: thin flat bread

Final proof: none

Baking temperature: 300° C

Baking time: 2 – 3 minute

After the bulk fermentation time, roll out the dough to a thickness of 1.0 mm – 1.5 mm and cut out round flat bread (Ø 26 cm). Place this on lightly floured setters and bake. Stack (approx. 10 pieces) immediately after unloading from the oven and put into sealable, steam-tight plastic bags.

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