Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
Tex-Mex flatbreads
How it's done
Dough
Heat the butter in a pan, allow to cool. In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the water and butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
Filling
Finely chop the garlic and shallot.
Heat the butter in a wide-bottomed frying pan, fry the garlic, shallot and meat for approx. 3 mins., rinse and drain the sweetcorn before adding it to the pan, pour in the stock, simmer for approx. 2 mins., season. Allow to cool slightly.
Grate the cheese and stir in.
Tex-Mex flatbreads
Divide the dough into 8 portions, shape into balls.
Flatten the dough balls.
Add 1 tbsp of filling to each, seal and flatten slightly.
Heat the butter in a non-stick frying pan, reduce the heat and fry for approx. 3 mins. on each side.
| Serve with: | Crème fraîche. |
|---|
How-tos
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