Braided flatbreads with colourful spiced salt
Soft braided flatbread rolls spread with butter and Bulgarian colourful spiced salt, then plaited and baked.
Ingredients
| 250 ml | lukewarm water | |
| 200 ml | lukewarm fresh milk | |
| 1 tbsp | 15 ml | sugar |
| 8 g | dry yeast | |
| 2 | eggs | |
| 650-700 g | flour | |
| 1 tsp | 5 ml | salt |
| 3 tbsp | 45 ml | oil |
| 120 g | soft butter | |
| 2 tsp | 10 ml | Haidushka colourful spiced salt (Picantina) |
| — | fresh milk (for brushing) |
Instructions
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Required products for the dough: 250 ml lukewarm water 200 ml lukewarm fresh milk 1 tbsp sugar 8 g dry yeast 2 eggs 650-700 g flour 1 tsp salt 3 tbsp oil
For spreading the flatbreads: 120 g soft butter 2 tsp Haidushka colourful spiced salt (Picantina)
Knead a medium-soft dough from the listed products. Place the dough in a bowl greased with oil and cover it with foil. Leave it to rise until it doubles in volume.
Then divide the dough into 120 g pieces. Shape balls and cover them again with foil.
Mix the spiced salt with the soft butter and stir well. Prepare each flatbread by rolling out one ball of dough into a rectangle about 18x15 cm. To keep it from sticking to the work surface and to make cutting and shaping the flatbreads easier, sprinkle a little flour each time. Spread the dough evenly over the surface with the aromatic butter. Cut it into 6 equal strips from the shorter side and stack them one on top of another. Cut lengthwise down the middle so you get two long strips. Braid the two strips of dough twice and pinch the ends underneath (see the video).
Arrange the shaped flatbreads on a tray lined with baking paper and cover them with foil to rise for 20 minutes. Before baking, brush the surface of the flatbreads with fresh milk. Put them in the oven and turn it on to 180°C. Bake until appetisingly golden, about 25-30 minutes.