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
Liquid
Dough
To bake
Utensils
For a frying pan with lid (can be heated to at least 240 degrees)
How it's done
Liquid
Mix together the water, pear syrup and sunflower oil.
Dough
In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the liquid, knead to form a soft dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs.
To bake
Heat the frying pan for approx. 10 mins. in the lower half of an oven preheated to 240°C. Remove the frying pan, place the dough in the pan, sprinkle with a ittle flour, score a cross into the surface of the dough using a knife and bake for approx. 30 mins. Remove the lid and bake for a further 15 mins.
| Prepare: | If the lid has a plastic knob, this must be removed. The hole can be covered with aluminium foil. |
|---|
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