What You Need to Know
The dough relies on a 1:1 flour‑to‑water weight ratio (55–70 % hydration) with 1–2 % olive oil and salt. Olive oil intercalates between gluten proteins, weakening the gluten network while low hydration limits cross‑linking, allowing the dough to be stretched to 0.1–0.2 mm sheets without tearing. Controlled resting relaxes gluten, and brief high‑temperature baking (180–200 °C, 5–7 min) gelatinizes starch and triggers Maillard browning, producing the characteristic crispness.
The Science
Primary Reaction
Gluten network relaxation combined with starch gelatinization and Maillard browning during baking