2 1/2 cups whole wheat flour (300g)
1 tablespoon active dry yeast
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter or margarine
1 tablespoon chopped parsley
3 stalks leek (210g)
1 cup plain yogurt (200g)
2 1/2 cups whole wheat flour (300g)
1 tablespoon active dry yeast
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter or margarine
1 tablespoon chopped parsley
3 stalks leek (210g)
1 cup plain yogurt (200g)
Combine the flour, yeast, baking soda, and salt
Add the butter or margarine in small pieces and mix until a crumbly consistency is reached
Add the chopped parsley and well-picked leek
Add the yogurt and mix until a soft dough forms (if needed, add more flour)
Knead the dough with your hands on a floured surface to achieve a thickness of about 2 cm
Cut the dough into rosettes using a cookie cutter passed through whole wheat flour, and place them in an untainted and floured baking sheet
Bake in a preheated oven at 200°C for 12-15 minutes
Let it cool and serve with butter.
