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
Chilli oil
Dough
To cook
How it's done
Chilli oil
Heat the oil, chilli pepper, garlic and parsley in a pan, cover and leave to infuse for approx. 15 mins.
Dough
Mix the flour, baking powder, yeast and salt. Add the yoghurt, milk and honey, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To cook
Divide the dough into 6 portions and shape into balls. On a lightly floured surface, roll the dough into longish flatbreads (each approx. 15 cm in diameter). Heat the clarified butter in a non-stick frying pan. Reduce the heat, cook the flatbreads over a medium heat for approx. 7 mins. per batch, turn, place an egg on top of each flatbread, cover and cook for a further 7 mins., remove. Top with the chilli oil and parsley, season and serve immediately.
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