Saffron flatbreads

Total time: 2hr 20m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 374 Kcal, 8g Protein, 54g Carbohydrates, 13g Fat


  • Dough
  • 250 g white flour
  • 50 g fine polenta
  • 0.25 tsp sugar
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 0.75 tsp salt
  • 1.25 dl lukewarm water
  • 3 tbsp olive oil
  • 1 sachet saffron
  • Bake
  • clarified butter for baking

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  • Dough

    In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  • Bake

    Divide the dough into 8 portions and shape into balls. On a lightly floured surface, roll the dough into flatbreads (each approx. 15 cm in diameter). Heat a little clarified butter in a non-stick frying pan. Reduce the heat and cook the flatbreads, in batches, over a medium heat for approx. 2 mins. each side, remove, cover and keep warm.

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