← BackSamardala Rolls with Dried Onion
Ingredients
| 400 g | white flour |
| 5 g | dry yeast |
| 100 ml | fresh milk |
| 150 ml | water |
| 10 g | dried onion |
| — | salt and sugar |
| — | olive oil |
| — | samardala |
Instructions
- To make the dough, first dissolve the yeast in the previously warmed milk (to about 40 degrees). Add 1/2 tea cup of flour and the sugar. Stir well to get a thick batter. Leave to rise.
- Add the ready mixture to the remaining products - flour, water, olive oil, salt, samardala and dried onion, and begin to knead. I leave it to you to judge the amount of samardala. The dough should become elastic and soft. Leave the dough to rise (to double its size).
- On a floured surface, roll out the dough thinly. Roll it up into a log. Cut into separate flatbreads. Arrange them in a greased tray or on kitchen paper. Brush the flatbreads with a little olive oil and leave to rise again. Bake in an oven preheated to 180 degrees for about 20 minutes.
- Brush the hot flatbreads with butter and cover with a cloth. Bon appetit!
