Summary

Ingredients

• 1 kg spelled flour type 050
• 500 g yourt with 10% fat
• 1 tablespoon olive oil
• 15 g yeast
• 20 g salt
• 100 ml water, approx.
• possibly flour for the work surface

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Instructions

1. Knead all ingredients into a homogeneous dough that no longer sticks. The amount of water may need to be adjusted.
2. Let the dough rise for 3-4 hours or overnight.
3. Roll out the dough (possibly with scattered flour) and cut out with a dessert ring.
4. Heat up one or more coated pans and bake the bread at a medium, rather hot temperature.
5. Taste e.g., to dips.