Servings:
14
Prep time:
30
Cooking time:
20
INGREDIENTS
- - 250 g of whole wheat flour
- - 250 g of flour type 0
- - 80 g of carrots
- - 80 g of onions
- - 20 g of yeast
- - 2 tablespoons of olive oil
- - 0.50 lemon
- - Sugar cane
- - salt
INSTRUCTIONS
- Dissolve the beer yeast in a bowl of 250 ml of water, add a teaspoon of sugar, a few drops of lemon juice and whole wheat flour. Knead the ingredients, then cover the bowl with a cloth and putit in a plastic bag. Let rise in a warm place for 30 minutes.
- Then add the flour , a tablespoon of olive oil and a teaspoon of salt. Knead the dough for about 10 minutes, then add the onions cutted into thin slices and / or grated carrots . If you use both vegetables you can also divide the dough into two parts and keep them separate . So give it a round shape, cover with a cloth and let rise for another 15 minutes in a warm place.
- Roll out the dough with a rolling pin on a floured surface to a thickness of about an inch . Obtained from the sheets disks of about 7 cm in diameter .
- Distribute the disks on a baking pan covered with parchment paper and brush with an emulsion of a spoon of olive oil, two tablespoons of hot water and a pinch of salt . Cover and let rise for another 30 minutes.
- Bake the muffins at 200 ° C for twenty minutes. They are delicious either or alone stuffed with mild cheeses and salads, such as cheese and arugula.
