Pannebrød

Pannebrød is a nice alternative to pita bread and it is a little healthier, since it is a little coarser. You can fry them in the oven instead of in the pan, if you like.

350 g wheat flour

50 g total rye

2 teaspoons sugar

1 ts salt

1/2 packet yeast

2 1/4 dl water

1 dl yoghurt

1 tbsp olive oil

Knead everything well together in a food processor for 10 min. Cover the baking dish with plastic and let the dough rise for min. 1 hour.

Divide the dough into 8 equal parts and shape it into balls. Let the balls rest under plastic for 15-20 minutes, before rolling out the balls into round loaves. Let them rise in min. 20 minutes.

Use a frying pan with a non-stick coating and a thick bottom. Put it on medium heat for a few minutes, until it is good and warm.

Bake one loaf at a time. Turn after approx. 1 minute on one side, before turning them and frying until they are cooked through on the other side. The time depends on how thin you have rolled them.

Store the breads in a kitchen towel and eat them while they are still warm.

The breads can also be baked in an oven at 200 degrees, or on pizza stones on the grill, until they get a nice color.

 

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