Ingredients
| 250 g Nominal wholegrain spelt flour 120 ml milk 1 TSP sugar 4 g salt 20 g lard 1 yolk 8 g fresh yeast 130 g cracklings 2 TBSP Greek yogurt 1-2 TBSP whole poppy |
How to prepare
Mix the yeast with some warm milk, sugar and 2 tablespoons of flour, creating a bread starter, and let it rise in a warm place. In the meantime, place the remaining ingredients into a bowl (except for the cracklings). Once you have added the risen starter, knead the dough adding the remaining milk and yogurt. Add the cracklings last and knead everything well.
Store the dough in a warm place protected from draft. If you turn the maturing dough over a couple of times, the resulting flatbread will be more brittle. How should you do this? Move the Doug onto a rolling board, pressing the gas deposit out, and roll it long. Fold it into thirds and roll again. Turn it by 90° and repeat. Put it back into the bowl and let mature. You can repeat the whole process once more.
Roll the matured dough flat (about 1 cm) and cut out small circles choosing their diameter (6 - 10 cm). Place them on a baking tray, and you can use a knife to carve their surface decoratively. Then smear them with the whipped egg. You can also sprinkle them with the whole poppy seeds.
Bake for about 13 minutes at 180 °C. Do not dry them out.
