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Hategan with cumin or rosemary (Hategane cu chimen sau rozmarin)

Execution time and complexity (low complexity)

Hategan with cumin or rosemary Ingredients

Ingredients: diced fresh yeast 500 g flour, 1 / 2 teaspoon sugar 1 1 / 2 teaspoon coarse salt, flour for kneading board, 60 ml olive oil (or another fine) 1 tablespoon cumin seeds or branches of rosemary.

Hategan with cumin or rosemary Preparation

Cooking: Dissolve yeast in 200 ml warm water. Mix flour, sugar and salt in a teaspoon of pots. Add yeast and water to soak and mix until a dough all uniform. Place in a warm place, covered with a towel, for four hours. Drawing board to coat with flour and knead the dough vigorously, then divided into eight runs with rolling pin-shaped pie. Grease a baking tray and put in her pies. Push your finger and there placintutele, and pits are dripping oil. Sprinkle with remaining salt, mixed with rosemary needles or slightly crushed fennel seeds. Allow to rest 20 minutes in pan, then put in hot oven and allow to cook until browned (about 30 minutes). Are great for beer or near any kind of salad.


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