Flatbread
KronJäst- about 10
- 1 hour 40 minutes
- 30 min
Freshly baked flatbreads can be enjoyed with sour cream and caviar as a snack, or with garlic butter as a spread on the still-warm bread so that the butter melts. They’re also delicious grilled—just make sure to use plenty of flour so they don’t stick to the grill. You can also use a baking stone or soaked parchment paper.
3/5
255 VotesHere's how:
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1
Crumble the yeast into a bowl. Stir it into the water. Add the sourdough starter, yogurt, honey, canola oil, and most of the flour.
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2
Add salt and knead the dough for 5–10 minutes until it feels even and smooth. Double that time if you’re kneading by hand. Let it rise under a kitchen towel for about 50 minutes.
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3
Divide the dough into about 10 pieces. Roll them out to about 1 cm thick on a well-floured work surface. Fry or grill the bread over medium heat for 2–3 minutes on each side until they are nicely browned. Serve warm and fresh out of the oven!
Tip! If you need a little help getting started or want to learn more, feel free to check out ourBaking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 150 g (1 bag) KronJäst Whole-Grain Wheat Sourdough
- 100 g (1 dl) water, lukewarm
- 200 g (2 dl) plain yogurt
- 18 g (2 tsp) honey
- 15 g (1 tbsp) canola oil
- 450 g (about 7.5 dl) all-purpose flour
- 5 g (1 tsp) salt
- optional: 1 tbsp fresh rosemary, finely chopped – for an extra delicious flavor
Garnish
- e.g., sour cream and caviar or garlic butter
The recipe comes from
kronjast.se
