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
Filling
To fry the flatbreads
How it's done
Dough
Mix the flour and salt in a bowl. Add the water and butter, knead to form a soft, smooth dough. Cover the dough and leave to rest for approx. 30 mins.
To shape
Divide the dough into 8 portions, cover with a damp tea towel to prevent the dough from drying out. On a buttered surface, roll out 1 piece of dough as thinly as possible. With buttered hands, carefully stretch the dough from the middle outwards until it is completely translucent. Brush with ⅛ of the butter. Starting from the long edge, fold the dough inwards approx. 2 cm until you have a flat roll. Twist the roll to form a tight spiral, place on a plate lined with baking paper, repeat the process with the remaining pieces of dough. Place a sheet of baking paper between each of the dough spirals so that they don't stick together. Cover and chill for at least 2 hrs.
Filling
Combine the cream cheese, oil, mint and za'atar, season with salt.
To fry the flatbreads
On a lightly floured surface, roll out the chilled dough spirals to the size of the frying pan. Heat a little clarified butter in the frying pan. Fry the flatbreads in batches for approx. 2 mins. on each side. Cover with the cream cheese, cucumber, tomatoes and fried onions, fold inwards.
| Tip: | The flatbreads can be served with different fillings or enjoyed plain with a tomato salsa and hard-boiled eggs. |
|---|---|
| Note: | The flatbreads are ideal for freezing. Roll out the pieces of dough, pack and freeze separately, cook from frozen. |
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