Indian-style waffle bread

Ingredients for 8 servings:

• 1 cube of yeast (fresh)
• 1 tsp, heaped beet syrup
• 150 ml water
• 500 g spelt flour, plain
• 1 tsp, heaped salt
• 3 tbsp olive oil
• 150 g sour cream
• 1 clove(s) garlic, large, finely diced
• e.g. cumin, ground.
• e.g. coriander, ground.

Instructions

Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

hearty side dish with garlic

Crumble the yeast into a bowl, sprinkle with salt, and pour over the beetroot syrup. Let it stand for a while; the yeast dissolves with the salt and syrup. Then add the water and mix by hand. Stir in the diced garlic clove, olive oil, sour cream, and spices. Sift in the flour and fold it in. Knead everything by hand until you have a homogeneous, smooth dough. Cover and let it rest for 20 minutes. Knead well again, shape it into a roll, and divide it into equal-sized pieces, each weighing about 100 g. Flatten each piece of dough and let it rise for another half hour under a cloth. Then heat up the waffle iron and lightly grease it. Roll out each piece of dough to the size of the waffle iron. Once it reaches the right temperature, place the flatbread in the center of the waffle iron and bake until golden brown. Repeat this process with each flatbread. They freeze well and then bake briefly in the oven. Perfect with hearty oriental-spiced dishes or as a side dish for barbecues!