Burnt wheat flour's flat bread

  • ocaccia con farina di grano arso


350 g of burnt wheat flour Molino Rossetto
400 g of flour type 00 Bio Molino Rossetto
2 boiled potatoes
1 cube of brewery’s yeast (or a pack of dry yeast)
some salt
1 spoon of sugar
lukewarm water
7-8 spoons of evo oilFor the surface:
cherry tomatoes
oregano, oil, salt


Dissolve the yeast in half glass of lukewarm water. In a bowl mix flours, salt, sugar, mashed potatoes, oil, dissolved yeast and knead adding lukewarm water gradually until you obtain a soft dough. Cover with a towel and let it rise in a lukewarm place until the volume doubles. Once it has risen roll the dough in a pan with some oil, put some oil, ssalt oregano and cherry tomatoes on the dough. Put it in the oven at 200°C for 30-40 minutes.

Back to top
Back to top