A delicious breakfast baked flatbread with burnt flavor, no kneading or rolling, simple and easy to make zero failure

Share a kind of scone that can be easily made with thin dough without kneading or rolling dough.

Ingredients required

Ingredients required

Cake recipe: 600 grams of all-purpose flour, 500 grams of warm water, 5 grams of yeast, 10 grams of sugar, 4 grams of salt, 20 grams of olive oil

Seasoning: green onions, rosemary, sea salt to taste

Activates yeast

Step 1

First of all, put the yeast and sugar in warm water (when you put your fingers in the water, you can't feel the presence of water, such a water temperature is the most suitable for yeast) stir well, let it sit for a while, when the yeast water begins to foam, it means that the yeast has been "activated". Then pour the yeast water into the flour and stir well with chopsticks or forks. Finally, add the olive oil and stir well.

Note: Salt should be mixed in flour and should not be in direct contact with yeast water, so as not to affect its activity.

Add the olive oil

Step two

Cover the bowl with plastic film and let it rise in a warm place for 60 to 90 minutes.

Cover with film for proofing

Step 3

When you notice that the dough has grown significantly and there are many pores in the dough, it means that the dough has risen well.

The dough rises to twice the size

When the plastic film was removed, it was found that the surface of the dough was very thin and there were many pores.

Rise the dough

Step 4

Vent the dough, don't knead the dough with your hands, just stir the dough well with chopsticks or forks, and turn it over repeatedly to empty the air in the dough.

The dough is vented

Step five

After the dough has been vented, put it in a food bag that can be sealed, and put it in the refrigerator for about 8 hours. I made it the first night, refrigerated it overnight, and made it the next morning.

Note: The dough is very thin and you need to apply some oil to the plastic bag.

Step 6

600 grams of flour and 500 grams of water, a total of 1,100 grams, just enough to make two cakes. Prepare two baking sheets, coat the bottom and sides of the pans with olive oil, shred the green onions, and wash the rosemary leaves to dry.

Prepare the baking sheet and spices

Step 7

Divide the dough in half, and since the dough is very thin, do not knead it or add dry flour, and put it directly into the baking dish. To operate, apply olive oil to the dough and on your hands, pressing the dough with your fingers into numerous finger sockets until the dough is evenly loaded into the baking sheet.

Place the dough in a baking dish

Step 8

Place the rosemary and green onion rings on top of the dough, press them and sprinkle with sea salt.

Topple with spices

Place in a preheated oven. Bake at 230 degrees for 30 minutes until the dough is golden brown.

Place the green onion rings on top of the dough base

Place the rosemary on top of the dough

Finished product drawing

Baked dough

After baking, place the dough in a baking tray for 15 minutes, let it cool slightly, then remove it and place it on a mesh rack.

Green onion cake

The green onions are baked a little browned, and you can also mix the green onions in the dough so that they will not be baked.

Rosemary pie

The same goes for rosemary cakes, where herbs can be tossed into the noodles.

The inner dough is loose

After baking, cut it and look at it, it is very fluffy.

The epidermis is golden

The cake baked by this method has a golden surface and a burnt bottom. Green onions and rosemary are added for a stronger aroma. From mixing, stirring, rising, refrigerating, plating, and baking, the whole process is simple and easy to do, without the need for secondary proofing, and will not fail. It can be used as both a breakfast and a snack!