I love Pan! Simply made and much faster than a flatbread from the oven.
I particularly like it filled. So why not combine this with wild garlic?
The result is this simple spelled pension bread with ingeniously melting and wonderfully aromatic cheese-bear garlic filling.
Here you can find the recipe directly:
(then there is even more detailed information, just continue scrolling)
Wild garlic pension bread
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Ingredients
Dough
- 350 G Spelled flour type 630
- 100 G Natural yoghurt
- 1 TL Salt
- 1 TL baking powder
- 100 ML Sparkling water
- 50 ML Milk
- 1 Tin olive oil
filling
- 150 G Rubbish e.g. Gouda
- 25 G Wild garlic
- Salt, pepper
Miscellaneous
- Flour To roll out
- oil to roast
Instructions
- Knead the ingredients for the dough with a kneading hook to a smooth mass.
- (It is best to let the dough go in the fridge for 10 minutes, then it can be processed better. If you want to save time, it can also be used without, then really enough flour to roll out :))
- Divide the dough into 6 equally large parts. Roll out on a floured work surface. Top in the middle with rubbish and chopped wild garlic.
- Fold the dough all around so that the pan bread “closed” are and no more filling. Now roll out again.
- Fry in a pan in olive oil from both sides.
Notes
Nutritional values
Tips for preparation
Even if the recipe is totally simple in and of itself, there are still a few more details and tips for you so that you can do it particularly well:
- Here you can do that Roll out and Fill View again step by step:
- The recipe is designed for 6 slightly larger pan bread. Of course you can also have several smaller make it.
- I tested the recipe with grated gouda. You can too Other types of cheese Use, e.g. grated mozzarella or Emmentaler.
- You can also more cheese use. Just make sure that the dough can still be closed all around.
- You can do the same more wild garlic Use if it should be particularly aromatic and intense.
- I used olive oil to fry. Alternatively, it also tastes very tasty butter.
Storage and durability
The pan bread tastes best of course fresh. Then it is nice and crisp and the cheese melted wonderfully.
Of course you can Remnants also keep. They stay in the fridge for about 2 days.
You can either cold enjoy. Or you warm it up again. Here it works oven Best, or you roam something again.
The pan bread goes well with this
The wild garlic pension bread fits great as Side dish to all dishes.
Combine it, for example lettuceOven vegetables, bowls, …
It also fits as a warm component for dinner, grilling or visiting.
More wild garlic recipes
Do you fancy even more delicious recipe inspiration with wild garlic? How about this:
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