My kids love stuffing them with all kinds of other foods as well. They like putting tuna mayo and egg mayo in them. They also like slicing them open, putting a slice of ham on there, top it with a slice of cheese and then put it under the broiler, so that the cheese melts. Tastes very nice.
So in all they are very, very versatile.
Origin: Middle east
Time: couple of hour, which includes rising times
Yield: 6 pieces
- bread baking machine (optional)
- 350 gram / 3 cups / 12 ounces sprouted flour
- 1 tsp rapid-rise yeast
- 1 tsp sucanat
- 1,5 tsp celtic sea salt
- 210 ml / 1 cup / 7.5 fl. ounces milk
- 1 tbsp olive oil
Things to do ahead:
- soak your grains, so that they sprout, then dehydrate them and grind them
- place all ingredients in the bread baking machine and put it on the dough cycle and turn on, alternatively.
- place all ingredients in a bowl and make nice dough out of it. Leave it to rise until doubled in size.
- Preheat your oven to 230 C / 450 F / Gas 8. Place a pizza stone or baking stone in there when you have one. It gives a better result as the oven keeps a more constant temperature.
- Take your dough out of the bread baking machine or bowl and knock it back.
- Divide into 6 equal balls
- Roll them into shape with a rolling pin.
- Put a tea towel over them and leave to rise for about 10 minutes.
- Once they have risen a bit bake them on the stone. You may need to do this in more than 1 batch as it depends on how many fit on your stone.
- In case you do not have a stone you can put them all on a cookie sheet and bake them that way.
- dairy - coconut
- butter - coconut, tallow, etc.
- sugar - hone