Thin flatbread from the pan
I came to it when there was no bread in the house at the weekend. A makeshift, which also tastes good. Not to be confused with the thicker "Dönerbrot"!
Ingredients: 250g wheat flour, 1/2 sachet dry yeast, 1-2 tablespoons oil, pinch of salt, lukewarm water. For larger demand double quantities.
Make a firm dough from the ingredients by hand, rest for at least 30 minutes or let it go. Form a dumpling out of a small handful of dough and roll out thinly into a "pancake". Bake in a hot, dry (!) Pan from both sides until it looks like you expect it from a flatbread. Attention: It's faster than you think!
With herb butter, olives or whatever finds itself brushing / proving, also delicious as a starter. Or pure to the soup.
