LEPINJICE IZ TAVE, ZA KOJIMA DJECA LUDE - BATBOUT LEPINJE - BEZ JAJA I MLIJEKA - POGAČICE IZ TAVE

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Combine semola di grano duro, wheat flour, and salt in the mixing bowl of a food processor.

Mix lukewarm water with sugar and yeast, then add to the flour mixture along with the oil.

Knead a compact dough, which is a little firmer than usual.

Knead the dough again on a lightly floured work surface.

Grease the bowl and place the dough ball back in, cover, and let rise in a warm place for about 1 to 1.5 hours until doubled in size.

After rising, knead the dough and roll it out to a thickness of 5 mm.

Cut out circles from the rolled dough and place them on a clean kitchen towel.

Gather the leftover dough, form it into a ball, roll it out, and cut it into circles, letting them rise for an additional 20 to 30 minutes.

Sprinkle the risen flatbreads with semola on both sides.

Heat a non-greased pan to high heat, then reduce to medium-high (level 5-6).

Carefully place 4 to 5 flatbreads in the pan and cook for about 8 minutes, flipping every 2 minutes until golden brown and baked through.

Wrap the cooked flatbreads in a clean kitchen towel and continue cooking the remaining pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens