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.
Equipment
- baking paper
Ingredients
- 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
Instructions
- 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!
- Briefly mix yoghurt, water and the milk-yeast mixture with the baking mixture until everything has combined beautifully! DO NOT continue stirring!
- Divide the dough into 5 parts (if you like, you can also make larger flat cakes).
- 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.
- Flour slightly with bamboo fibre (preferably with a sieve).
- Using a dough card, carefully press a grid into the flat cakes.
- Sprinkle with black cumin.
- 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.
- 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!
Nutrition
Calories: 160kcalCarbohydrates: 4gProtein: 15gFat: 6gFiber: 17g
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