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
Mixture
Mustard seeds
To serve
Utensils
One springform pan (approx. 20 cm in diameter), lined with baking paper
How it's done
Mixture
In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the water, lemon juice and oil, mix well. Transfer the mixture to the prepared springform pan, cover with aluminium foil. Place the springform pan on a cloth in a baking dish. Pour enough boiling water into the dish to come two-thirds of the way up the side of the springform pan.
To cook in a bain-marie
Approx. 1 hr. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, take the springform pan out of the baking dish, remove the foil. Remove the tin frame, slide the flatbread onto a plate.
Mustard seeds
Heat the oil in a frying pan. Add the mustard seeds, toast for approx. 2 mins. Reduce the heat. Add the balsamic and sugar, simmer for approx. 2 mins.
To serve
Top the flatbread with the crème fraîche, jalapeños and mustard seeds, serve warm.
| Serve with: | Leaf salad |
|---|
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