Ingredients
| 250 g Nominal wholegrain spelt flour 200 g cracklings 200 g grated boiled potatoes 1 TSP sugar 80 ml warm milk 20 g yeast 4 g salt 1 egg |
How to prepare
These flatbreads should serve as an interesting side dish to the spring soup for example (as an alternative to baked products). They are best when served fresh (within a couple of hours after baking).
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. Place the remaining ingredients into a bowl, add the starter and knead a supple dough. Let it stand for a while (10-15 minutes).
Roll the matured dough flat (about 1 cm) and cut out small circles (if you want to please your children, use a decorative form to cut out different shapes - make them simple though, not too indented). Place the flatbreads on a baking tray with a sheet of baking paper and let them rise for about 20 more minutes. Smear them with the whipped egg (not absolutely necessary). Bake in a preheated oven at 180 °C for about 13-15 minutes (depending on the selected shape size).
