Making of the flat bread + chausson

The bread was eaten here :

Flat bread and green foul

Made with the help of a home-bakery.
Recipe for about 10 small breads :
Day 1 : Mix 50 g flour and 1 ts of powdered bread yeast, add water. Cover. Let on the counter till next day.
Day 2 : 200 g of whole wheat flour + 100 g of all purpose flour + the yeast mix + water and a little salt. Start the dough program. When it’s over, wait 1 hour. Add AP flour if necessary.
Make balls the size of a golf ball. Let them 10 minutes. Then make flat breads with a wood pin.

For flat bread :
Let them rise 10 minutes. Bake 10 minutes at 220 degrees Celsius.
For popping up bread :
Let them rise 15~20 minutes. Bake 6 minutes at 170 degrees C. Open the oven, add a cup with a few ice cubes. Close and raise at 220 deg. C. Bake 6 more minutes.

Well it’s YOMV (your oven may vary). Mine gives me one flat + one popped up in one batch. LOL.

With the same dough, you can make those “chaussons”.

Let them rise 10 minutes, bake about 15 minutes at 180 deg. C.


Filling : Goat cheese, paprika, green hot chili, cumin seeds, coriander seed.

1 chausson :

Cal 191.5 F2.5g C34.5g P8.3g

9 thoughts on “Making of the flat bread + chausson

  1. Pingback: Flat bread and green foul « Colorfood Daidokoro Gourmande in Osaka

  2. Pingback: August photo-menu « Colorfood Daidokoro Gourmande in Osaka

  3. Pingback: Grand chausson, calzoning chicken… « Colorfood Daidokoro Gourmande in Osaka

  4. Pingback: Puffed bread and falafels « GOURMANDE in OSAKA

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