Saffron flatbreads

Saffron flatbreads

Total: 2 hr 20 Min. | Active: 50 Min.
vegetarian
Nutritional value / people: 374 kcal
, Fat: 13 g
, Carbohydrate: 54 g
, Protein: 8 g

Ingredients

4 people

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

250 g white flour
50 g fine polenta
¾ tsp salt
¼ tsp sugar
1 sachet saffron
¼ cube yeast (approx. 10 g), crumbled
1 ¼ dl lukewarm water
3 tbsp olive oil

Bake

clarified butter for baking
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How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Bake

Divide the dough into 8 portions and shape into balls. On a lightly floured surface, roll the dough into flatbreads (each approx. 15 cm in diameter). Heat a little clarified butter in a non-stick frying pan. Reduce the heat and cook the flatbreads, in batches, over a medium heat for approx. 2 mins. each side, remove, cover and keep warm.

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