Recipe Bosnian flatbread „Lepinje“ lowcarb glutenfree keto
Inspired by the original here the lowcarb version with yoghurt, milk and yeast! Loose and fluffy! Simply wonderful! Only 4g carbohydrates per piece.
- 200 g Dr. Almond BAGUETTE & CIABATTA
- 9 g Dry baking yeast
- 200 g Milk 1,5% (warm)
- 1/2 TL sugar or honey (to activate the yeast)
- 200 g Yoghurt 0,2% (or other fat level )
- 50 g water
- Dr. Almond Bamboo Fiber (to flour)
- Black Cumin (to sprinkle)
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Mix the lukewarm milk with the yeast and sugar (honey) and leave to stand covered for 15 minutes. Sugar is completely metabolized by the yeast, leaving 0 carbohydrates!
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Briefly mix yoghurt, water and the milk-yeast mixture with the baking mixture until everything has combined beautifully! DO NOT continue stirring!
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Divide the dough into 5 parts (if you like, you can also make larger flat cakes).
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Form the pieces into balls, place them on a baking tray lined with baking paper and carefully press them apart with your fingers to form a flat cake.
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Flour slightly with bamboo fibre (preferably with a sieve).
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Using a dough card, carefully press a grid into the flat cakes.
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Sprinkle with black cumin.
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Bake in the preheated oven for 45 minutes at 150 degrees! DO NOT use a higher temperature, otherwise the pies will darken too quickly due to the yeast in the dough.
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Let the pancake cool on a grill. They taste great with soups, stuffed, just buttered or whatever you like! Can of course also be frozen!
Cool recipe