Grilled flatbreads with sweetcorn

Grilled flatbreads with sweetcorn

Total: 2 hr 30 min. | Active: 45 min.
Nutritional value / person: 759 kcal
, Fat: 23 g
, Carbohydrate: 109 g
, Protein: 25 g


4 person


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:

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500 g light spelt flour
3 sprigs rosemary, finely chopped
1 ½ tsp salt
¼ cube yeast (approx. 10 g), crumbled
3 dl water
1 tbsp olive oil


a little spelt flour
a little olive oil

Charcoal/gas/electric grill

4 cooked corn cobs

Finishing touches

150 g plain greek yoghurt
125 g cream cheese
2 tbsp olive oil
1 tbsp lemon juice
½ tsp salt
½ tsp chilli flakes
2 tbsp flat-leaf parsley, finely chopped
a little chilli flakes
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How it's done

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Mix the flour, half of the rosemary, salt and yeast in a bowl. Pour in the water and oil, mix, knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.


On a lightly floured surface, divide the dough into 8 portions, shape into balls, flatten by hand, brush with a little oil.

Charcoal/gas/electric grill

Grill the corn cobs, with the lid down, over/on a medium heat (approx. 200 °C for approx. 15 mins. all over. Remove, grill the flatbreads, with the lid down, over a medium heat for approx. 3 mins. on each side.

Finishing touches

Combine the yoghurt, cream cheese, oil and lemon juice, season with salt. Using a knife, separate the sweetcorn from the cobs, mix with the chilli flakes and the rest of the rosemary. Spoon the yoghurt dressing over the flatbreads. Scatter with parsley and chilli flakes.

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