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
To shape
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs.
To shape
Divide the dough into 8 portions, shape into ovals, flatten slightly, cover and leave to rest for approx. 15 mins. On a lightly floured surface, roll out the pieces of dough lengthwise to approx. 2 mm thick, place on two baking trays lined with baking paper. Brush the dough with oil, sprinkle with the herbs and salt.
To bake
Approx. 15 mins. in an oven preheated to 180 °C (convection). Remove from the oven, leave to cool on a cooling rack.
| Shelf life: | Keep in an airtight container for approx. 2 weeks. |
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