Top chef Elif Oskan from the Zurich restaurant Gül reveals how this stuffed flatbread with cheese, green onions, parsley and egg is easy to make.
| Ingredients (6 servings) | ||
|---|---|---|
| 15 | g | water |
| 15 | g | organic strong white bread flour (type 400 if available) |
| 0.2 | g | organic fresh yeast |
Preparation:
Mix all the ingredients together and leave to rise in a closed container in the refrigerator for 24 hours.
| Ingredients (6 servings) | ||
|---|---|---|
| pre-dough (from refrigerator) | ||
| 175 | ml | water |
| 265 | g | organic strong white bread flour (type 400 if available) |
| 1.3 | g | organic fresh yeast |
| 5 | g | salt |
Preparation
| Ingredients (6 servings) | ||
|---|---|---|
| 200 | g | cream cheese |
| 80 | g | feta cheese |
| 80 | g | ricotta |
| 100 | g | mild semi-hard cheese (e.g. Emmental), grated |
| 50 | g | flat leafed parsley, finely chopped |
| 50 | g | spring onions, sliced thinly |
Preparation
Mix all ingredients together in a bowl until well mixed.
| Ingredients (6 servings) | ||
|---|---|---|
| 6 | organic eggs | |
| coarse salt | ||
Completion
