Pocket flat bread
|0.350 kg||Wheat flour|
Pour water into bowl, add yeast, sugar. Set aside to let yeast activate. Add flour to milk, salt, caraway. Mix well with yeast and put in a warm place rise. Let dough rise twice. Mix again, and again set aside in a warm place for 30 minutes. Form dough into balls, roll them out, and leave on table to rise. Bake at 245°C degrees until golden brown.