- Prep Time1 hr 10 min
- Cook Time5 min
- Total Time1 hr 15 min
INGREDIENTS
- 175 g wholemeal flour
- 1,5 tsp dry yeast
- 2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp maple syrup
- 1/2 tsp. salt
- 150 g bedda Creamy Spread Plain
- 2 tablespoons bedda Hollandaise
- 2-3 tbsp. chutney
- Toppings: rocket, lettuce, bedda Creamy Rolls
- Spices salt, pepper
INSTRUCTIONS
Mix flour, garlic powder, chili powder and salt.
In a large bowl, whisk together maple syrup, dry yeast and 125 ml warm water.
While kneading, slowly add the flour to the wet ingredients. Keep adding flour and kneading until the dough holds together.
Transfer the dough to a floured surface and continue kneading until the dough is smooth, shiny and elastic (about 3-5 minutes).
Grease a large clean bowl with oil and put the dough in it. Cover with a kitchen towel and let rise in a warm place for 1-2 hours until the dough has about doubled.
Meanwhile, mix bedda Creamy Spread Plain, bedda Hollandaise and chutney. Season to taste with salt and pepper.
Punch down the dough after it has risen and divide into 4 equal portions. Shape each portion into a small ball on a floured surface and then roll out with a rolling pin into 1/2 cm thick circles or ovals.
Place the flatbreads on a hot grill and grill for 2-3 minutes on each side. Alternatively, bake the flatbreads in the oven at 220 °C for 5 minutes on each side.
