Preparation
10 min
Cooking
15 min
Ready in
45 min
Schwierigkeitsgrad
medium
Super tasty gluten-free flatbread that can be varied very well. How about filled with caramelized balsamic onions, or an onion-garlic-Feto filling, or “Langos Style” rubbed with garlic and paprika, or…. there are no limits to your imagination 🙂
Ingredients
- 500 g Gluten free flour (helles)
- 1 Packung Dry yeast
- 75 g Quark (vegan)
- 1.5 EL olive oil
- 1.5 TL Salt
- 300 ml water (lauwarm)
- olive oil (zum anbraten)
- Schwierigkeitsgrad: medium
Instructions
- Put all the ingredients in a bowl and mix until smooth.
- Place the dough on a floured work surface and knead briefly with your hands. Then divide into approx. 10 pieces (yields around 90g per patty).
- Form thin patties and place on baking paper.
- (optional) If you want to fill the patties, put the desired filling on top and cover with a second patty. Press the edges firmly together (if necessary, brush the edge with a little water beforehand).
- Leave the dough patties to rise in a warm place for approx. 20 minutes.
- Now pour olive oil into a coated frying pan (it is best to use 2 pans so that it goes faster), heat and fry the patties for approx. 3-4 minutes per side. Keep turning the patties so that nothing burns.
- Serve while still warm and enjoy.
