My tested recipe for a great fladenbrot:
500 g wheat flower
1 dry yeast
appr. 250 ml water (warm)
1 teaspoon salt
1 teaspoon sugar
100 ml olive oil
Mix yeast, salt and sugar. Add oil and water and knead very thoroughly
until the dough does not stick at the dish any more. Donīt add all the
water at once, the dough must not be to wet.
Cover dish (to prevent drying out) and leave dough at a warm place for
about 45 minutes.
Then form about 1 cm thick fladen (I prefer small fladens, about 10-12
cm diameter), but you can form the well known bigger ones as well. The
small ones look better (imho), have more of the tasty crust and can be
filled with doener just like the parts (quaters) of the big ones you
Oil baking tin and put the fladen on it. Moisten the fladen with water
and put (if desired) some sesam on the fladen. Again cover the fladen
and leave them on the tin for about 45 minutes.
Heat oven to 250 ° C and bake for about 15 minutes. You will get a
much better crust if you keep the oven inside as moist as possible. My
trick is: use two baking tins (one for the fladen and leave the other
one empty) and pour some water on the empty one when it is hot. This
will produce steam which helps getting a nice crust. Attention: when
you pour the water on the tin there will be HOT steam at once. Close
the oven door at once to keep them steam inside.
Professional ovens have a built-in steaming.
This is the best fladenbrot Iīve ever seen.
No search done, personal experience.