Final answer:
The base ingredient of the Figgy Flatbread is flour, which is a mix of wheat flour and malted barley flour. This flour provides the structure for the flatbread and is enhanced by additional ingredients like wheat germ and semolina for nutritional value and texture.
Step-by-step explanation:
The base ingredient of the Figgy Flatbread is flour. Specifically, the flour is described as containing wheat flour and malted barley flour among other fortifying additives like niacin, reduced iron, thiamine mononitrate, riboflavin, and folic acid. When making flatbreads, flour serves as the fundamental building block, providing the structure once combined with water and other ingredients like sourdough, which is also present in this recipe at a proportion of 6.4%, comprising of additional flour and yeast.
In the context of the Figgy Flatbread, the flour is not only the primary base but also augmented with wheat germ and semolina. Wheat germ adds nutritional value, while semolina, made from durum wheat, contributes to a chewier texture and a more robust flavor profile. These elements are significant as they enhance the flatbread’s nutritional benefits and affect its texture and taste. Understanding the base ingredients of dishes like the Figgy Flatbread is beneficial for awareness of any potential dietary restrictions or allergens due to the presence of wheat.