diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex
index 6b81cfc..b5e2fc0 100644
--- a/book/bread-types/bread-types.tex
+++ b/book/bread-types/bread-types.tex
@@ -155,9 +155,9 @@ with great taste and consistency.
 
 There is a fully dedicated recipe and tutorial
 for this type of bread in the~''\nameref{chapter:wheat-sourdough}''~chapter.
-
-\section{Simple flatbread recipe}%
-\label{section:flat-bread-recipe}
+j
+\section{Flatbread framework}%
+\label{section:flat-bread-framework}
 
 If you are just getting started, making a flatbread is the
 easiest way to start making great bread at home. With just a
@@ -336,3 +336,62 @@ batch of bread or pancakes for the next day. If you want to bake a few days late
 a little bit of water and flour and store this mixture in your fridge
 for as long as you like\footnote{The starter will stay good for months. If you expect to
 leave it longer, consider drying a little bit of your sourdough starter.}.
+
+\section{Simple flatbread recipe}%
+\label{section:flat-bread-recipe}
+
+By following the steps outlined in this section.
+you'll be introduced to a versatile bread that's perfect for a myriad of
+culinary applications. Whether you're scooping up a savory dip,
+wrapping a flavorful filling, or simply savoring a piece with a drizzle
+of olive oil, these flatbreads are sure to impress.
+
+\textbf{Ingredients:}
+
+\begin{enumerate}
+\item 400 grams flour (wheat, rye, corn, whatever you have at hand)
+\item 320 grams water, preferably at room temperature
+\item 80 grams active sourdough starter
+\item 8 grams salt
+\end{enumerate}
+
+\textbf{Instructions:}
+\begin{enumerate}
+\item \textbf{Prepare the Dough:} In a large mixing bowl, combine the flour and water.
+Mix until you have a shaggy dough with no dry spots.
+
+\item Add the sourdough starter and salt to the mixture. Incorporate them thoroughly
+until you achieve a smooth and homogenized dough.
+
+\item \textbf{Fermentation:} Cover the bowl with a lid or plastic wrap. Allow the dough
+to rest and ferment until it has increased by at least 50\% in size.
+Depending on the temperature and activity of your starter,
+this can take anywhere from 4 to 24 hours.
+
+\item \textbf{Cooking Preparation:} Once the dough has risen, heat a pan over medium heat.
+Lightly oil the pan, ensuring to wipe away any excess oil with a paper towel.
+
+\item \textbf{Shaping and Cooking:} With a ladle or your hands, scoop out a portion of
+the dough and place it onto the hot pan, spreading it gently like a pancake.
+
+\item Cover the pan with a lid. This traps the steam and ensures even cooking
+from the top, allowing for easier flipping later.
+
+\item After about 5 minutes, or when the bottom of the flatbread has a
+golden-brown crust, carefully flip it using a spatula.
+
+\item \textbf{Adjusting Cook Time:} If the flatbread appears too dark,
+remember to reduce the cooking time slightly for the next one.
+Conversely, if it's too pale, allow it to cook a bit longer before flipping.
+
+\item Cook the flipped side for an additional 5 minutes or until it's also golden brown.
+
+\item \textbf{Storing:} Once cooked, remove the flatbread from the pan and place it on a
+kitchen towel. Wrapping the breads in the towel will help retain their
+softness and prevent them from becoming overly crisp.
+Repeat the cooking process for the remaining dough.
+
+\item \textbf{Serving Suggestion:} Enjoy your sourdough flatbreads warm,
+paired with your favorite dips, spreads, or as a side to any meal.
+
+\end{enumerate}
\ No newline at end of file
diff --git a/book/tables/table-flat-bread-pancake-recipe.tex b/book/tables/table-flat-bread-pancake-recipe.tex
index 2d0bc0a..1378540 100644
--- a/book/tables/table-flat-bread-pancake-recipe.tex
+++ b/book/tables/table-flat-bread-pancake-recipe.tex
@@ -3,7 +3,7 @@
 \toprule
                            & \textbf{Flat breads}               & \textbf{Pancakes}          \\ \midrule
 \textbf{Flour}             & 100g                               & 100g                       \\ 
-\textbf{Water}             & 100g (100\%)                       & 300g (300\%)               \\ 
+\textbf{Water}             & up to 100g (100\%)                       & 300g (300\%)               \\ 
 \textbf{Sourdough starter} & 5--20g (5--20\%)                   & 5--20g (5--20\%)           \\ 
 \textbf{Salt}              & 2g (2\%)                           & 2g (2\%)                   \\ 
 \textbf{Bake when?}        & Dough increased 50 percent in size & Bubbles visible on surface \\ \bottomrule