John Myers
Ingredients for 1 servings:
- 350 g flour
- 150 g flour (whole wheat)
- 1 packet of dry yeast
- 2 tsp salt
- 300 ml water, warm
- 80 g cashew nuts, unsalted
- 125 g blue cheese (e.g. Bleu d’Auvergne or Gorgonzola)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
enough for 15 to 20 small rolls
Mix the two types of flour with the dry yeast and salt. Add the water and knead with your hands until a firm dough forms. Let it rise in a warm place for about half an hour. In the meantime, crush some of the cashews, but leave some whole. Dice the blue cheese. After the rising time, knead the dough again and knead in the cashews evenly. Now, with both hands, tear off small pieces of dough and shape them into palm-sized flatbreads. Place some cheese in the center and seal the dough tightly over it. In this way, form about 15-20 small rolls and place them on a baking sheet lined with baking paper, not too close together. Bake in a preheated oven at 175°C for about 15 minutes. The rolls will burst slightly on the side, shedding some melted cheese. Then turn them over and bake for about another 5 minutes with the released cheese facing up. Serve while still warm and enjoy quickly.
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