Turkish-style flatbread

1. Mix the flour with a teaspoon of salt. Dissolve the yeast in 125 ml of water and add to the flour.

2. Add cream cheese and knead everything into a smooth yeast dough. Let the dough rise until the mixture has visibly increased in bulk.

3. Mix the remaining water with half a teaspoon of salt.

4. Cut out a circle of baking paper with the help of a 24 cm lid. Divide the dough in half. Work each smaller dough into a flatbread (around 22 cm in diameter) and place on the baking paper. Score diamonds into the surface with crosshatching.

5. Switch Navigenio to “A” and heat until the roasting window is reached. Reduce to low heat and place the first dough piece in the pot. Brush with salt water and sprinkle with sesame and thyme. Put the lid on and bake for about 4 minutes in the vegetable window.

6. Turn off the Navigenio and place the pot in the inverted lid. Place the Navigenio overhead and switch to the low level, bake for approx. 3 minutes.

7. Bake the second dough piece in the same way.