Flat Bread Without Yeast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 550 g flour
- 40 g suar
- 1 teaspoon salt
- 60 g butter
- 2 egg (s), size. M.
- 200 ml milk
- 2 tablespoon poppy seeds
- 2 tablespoon sesame seeds
Print Recipe
Pin Recipe Instructions
- Mix 500 g flour with sugar and salt. Add soft butter in small pieces. Knead with the dough hook of the electric hand mixer. Gradually add eggs and milk, knead until you have a smooth, elastic dough.
- Pre heat the oven to 180 degrees celcius.
- Divide the dough into 24 equal portions, roll out into small flatbreads with a diameter of approx. 7 cm on top of the remaining flour and place on a baking sheet lined with baking paper. Brush the surface of the dough with water with a brush. Sprinkle with sesame or poppy seeds.
- Bake in the middle of the oven for 20 to 25 minutes until golden.
- The flatbread goes well as a snack with wine or cheese, grapes and walnuts. It is also suitable as an accompaniment to starter salads or soups.
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