Ingredients (8 breads):
- 200 g spelt flour (alt. wheat flour)
- 1 pinch of salt
- 2 tsp cumin
- 60 ml water
- 60 ml plant based milk
- olive oil, for the pan
- If the finished patties are to be kept warm, preheat the oven to 50 ˚C.
- Put all the ingredients in a bowl and knead into a smooth dough, first with a wooden spoon, then with your hands.
- Sprinkle the countertop with flour and form the dough into a roll on it.
- Divide the dough into about 8 portions and roll each out with the rolling pin. Finally, knead each patty a little with your fingers to give it a bumpier surface (this will give the typical surface later).
- Heat olive oil in a pan. Fry each patty with enough oil over medium to high heat. Once bubbles from and the patty is lightly browned, flip.
- Transfer the patty to paper towels to allow excess oil to drip off.
- Keep the finished patties warm in the oven at 50 ˚C.
Goes well with: Mujadarra – arabic lentil with rice, oriental roasted pumpkin roasted beetroot.
