Apulian cappelli wheat flat bread with cherry tomatoes
500 g of stoneground bio drum wheat flour Cappelli Molino Rossetto
320 ml of water
7 g of brewery’s yeast gluten free Molino Rossetto
10 g of salt
30 ml of evo oil
10 cherry tomatoes
Knead flours with some water and dry sourdough. When the dough has a certain consistency, add sat and oil and go on kneading energically to obtain a smooth dough. Let the dough rise for about one hour in the oven off with the light on. Knead the dough again and roll it with your fingers on a pan, Add cherry tomatoes, oregano, salt and put some oil on the surface. You can stuff your flat bread with olives and red onions. Let the dough rise again for about one hour and a half in the oven off with the light on. Cook the flat bread at 200°C for about 25 minutes.
Watch again the episode of COTTO e MANGIATO, the menu of the day.