Millet flour works perfectly for this flatbread, slathered with olive oil, garlic and other delicious stuff.
Ingredients
- 200 grams of warm water
- One tablespoon (11 grams) of psyllium bran
- 3 grams (half a sachet) of dry yeast
- 150 grams of millet flour
- 2 tablespoons of olive oil
- Half a teaspoon of salt
- A teaspoon of sugar (I used raw)
- To spread on top: 2 tablespoons of olive oil, paprika, garlic powder, powdered or chopped rosemary.
Method of preparation
To begin with, activate the yeast together with warm water, psyllium bran and a teaspoon of sugar. 15 minutes on a radiator or near another heat source is enough. Add the salt, then about three-quarters of the flour and knead until incorporated. Then add the oil and mix until it is also absorbed. We make a nice ball from our dough and cover the bowl with a lid or foil and put it back on the radiator. In about an hour it should double in size. Dust the work surface with the remaining flour and knead the dough a little more. After that we stretch it with the rolling pin and fold it a few times (stretch and fold). At the end, we spread it into a sheet about one cm thick and put it in the tray on baking paper. We let it rest for a few minutes, during which it grows a little more. Meanwhile, heat the oven to 200 degrees Celsius and prepare the ingredients for the spread. I put paprika, garlic powder and rosemary. The original recipe also had coarse salt, but I thought there was enough salt in the dough. Olive oil is a must. After putting all this on top, we put the tray in the oven and leave it for 20-25 minutes. As you can see in the picture, it has holes, as an honest focaccia should have. It goes great with an omelette in the morning, a pair of sausages, or as a snack before a meal.
