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Betty Bossi Koch-Center
How it's done
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.
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.
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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