White flat bread with stoneground wheat flour Capelli

  • White flat bread with stoneground wheat flour Capelli


500 g stoneground Cappelli wheat flour Molino Rossetto
20 g of brewery’s yeast
260 ml of lukewarm water
2 spoons of olive oil
1 spoons of sugar

For the surface:
rosemary, evo oil, salt


Dissolve the yeast with the sugar and a bit of lukewarm water. Make the fountain of flour and at the centre spill the dissolved yeast. Add the liquid at the flour, add the oil and spice it with some salt and start to knead. Process the dough until it is soft, smooth and elastic. Let the dough rise in a covered and lukewarm place until the volume doubles, roll the dough in a pan with oven paper and some oil. Warm the oven and put the dough inside at 200°C for about 30 minutes. Remove the dough and put rosemary, salt and some oil on the surface. Put in the oven again until it becomes golden.

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