Rye Pita Bread with Dark Beer, Chili Pepper and Savory
Preparation time: 15 minutes
Baking time: 15 minutes
- 300 g rye flour
- 200 ml dark beer
- 2 tsp cayenne pepper
- 1 tsp savory
- ½ tsp salt
- 2 tbsp non refined sunflower oil
- 2 tbsp semolina
Mix the flour, salt, pepper and savory. Make a well in the middle and pour a little bit of the beer. Knead a soft dough, if necessary add some more flour. At the end add the oil and finish kneading, by making nice elastic and soft dough. Divide it in half. Roll out each piece to a crust with a thickness of about 5 mm.
Cover a baking tray with baking paper and sprinkle with a little bit of semolina. Transfer the crust into the tray and cut it gently into 8 equal parts.
Do the same with the other part.
Bake at 200 degrees Celsius for about 10-15 minutes.
Serve warm with a glass of cold beer;)
Have a good one,
flours » rye
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