2 cups (chopped) of beetroot leaves and stems
1 cup (chopped) of vegetable broth
1 egg
1/2 cup (chopped) of water
1 spoonful of active dry yeast
1 tablet of fresh biological leavening agent
3 spoons of salt
3 spoons of olive oil
5 1/2 cups of all-purpose flour
2 cups (chopped) of beetroot leaves and stems
1 cup (chopped) of vegetable broth
1 egg
1/2 cup (chopped) of water
1 spoonful of active dry yeast
1 tablet of fresh biological leavening agent
3 spoons of salt
3 spoons of olive oil
5 1/2 cups of all-purpose flour
1 Blend the beetroot leaves, stems, and vegetable broth in a blender
Transfer to a bowl and mix in the egg, water, active dry yeast, salt, and olive oil
Mix well and let it rest until it has doubled in volume
2 Place the all-purpose flour in a bowl and pour in the mixture of fermented dough
Knead until it comes away from your hands and let it rest until it has doubled in volume again
3 Shape into small patties
Transfer to a baking tray and let them rise for another 30 minutes
4 Bake in medium temperature oven for 20 minutes or until lightly golden.
