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
Starter dough
Dough
Schüttelbrot
Tomato salad
How it's done
Starter dough
Mix the flour and yeast in a bowl. Pour in the water, mix with a wooden spoon, do not knead. Cover the dough and leave to rise at room temperature for approx. 1 hr.
Dough
Pour the water into the starter dough, mix. Add the flour and all the other ingredients up to and including the aniseed, mix well with a wooden spoon. Cover and leave to rise again at room temperature for approx. 30 mins. Place the dough on a well-floured surface, divide into 6 equal portions, dust with flour, leave to rest for approx. 15 mins.
Schüttelbrot
Place the portions of dough one after the other on a well-floured, round wooden board. Jerk (shake) the wooden board up and down in circular motions until you have an even, thin, round flatbread (see tip). Place the flatbreads on three trays lined with baking paper.
To bake
Approx. 25 mins. in an oven preheated to 220°C (convection). Remove from the oven, leave to cool on a rack.
Tomato salad
Mix the tomatoes and remaining ingredients in a bowl, serve with the flatbreads.
| Tip: | Instead of shaking the dough, you can use your hands to press it into a thin, round flatbread on the baking paper. |
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