John Myers
Contents
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Ingredients
For the soup:
- 1 kg Natural yoghurt
- 2,5 l Water
- 400 g Chickpeas
- 100 g Rice noodles
- 2 Pc. Bouillon cube
- 150 g Flour
- 1 Pc. Egg yolk
- 100 g Butter
- 30 g Mint fresh
For the flatbread:
- 700 g Flour
- 250 ml Milk
- 250 ml Water
- 2 tsp Salt
- 1 packet Dry yeast
- 1 tbsp Oil
- 1 Pc. Egg yolk
- 1 Pr Black cumin
Instructions
Yogurt soup:
- Bring the water with the rice noodles to a boil. Meanwhile mix the flour into the natural yoghurt.
- As soon as there are no more lumps in the yoghurt, add an egg yolk and stir everything until smooth.
- When the water boils, we gradually add a soup ladle of water to the yoghurt mixture, keeping the mixture constantly in motion.
- After we have added enough water to the mass, we now add the yoghurt-water mixture, slowly and with constant stirring, to the boiling water.
- Then we add the drained chickpeas.
- Now we stir the soup until it starts to bubble in the middle. As soon as this happens, we add the salt and the stock cubes and continue to cook for 10 minutes, stirring constantly.
- Finally we let the butter melt in a small pan and fry the dried mint and add it to the soup.
Flatbread:
- Slightly heat the water and milk.
- Then add yeast and salt and dissolve. Then add flour and knead into a sticky dough.
- Cover and let rise for an hour at a warm temperature.
- Divide the dough in two, dust with a little flour and knead again for about six minutes.
- Now shape the dough into a round, flat shape with your fingers. Press in diamond shapes with your fingertips.
- Finally, brush with oil and egg yolk and sprinkle with black cumin.
- Bake the whole thing at 200 degrees for about 40 minutes with top-bottom heat.
Nutrition
Serving: 100gCalories: 99kcalCarbohydrates: 15.3gProtein: 3.1gFat: 2.7g
