Mediterranean Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 225 g spelled flour, also whole rain
- 225 g wheat flour
- 1 pinch (s) salt
- 1 teaspoon sugar
- 350 ml buttermilk
- 1 teaspoon baking soda
- 50 g tomato (s), dried
- 50 g parmesan cheese
- 1 teaspoon rosemary
Print Recipe
Pin Recipe Instructions
- Preheat the oven with saucepan (24 cm) and lid to 220 ° C top / bottom heat.
- Cut the dried tomatoes into small cubes and finely grate the parmesan. Knead the flour with salt, sugar and buttermilk for about 15 minutes to form a smooth dough. Then knead in the baking soda and the other ingredients. Shape the dough into a round flatbread.
- Carefully take the hot pot out of the oven, dust the bottom with a little flour and then put the dough in the hot pot. Put the lid on the pot and bake for about 30 minutes.
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