Real Dampfknepp (Palatinate)

Ingredients for 2 servings:

• 500 g flour
• some salt
• 1 cube of yeast, or 1 packet of dry yeast
• 1 tbsp, levelled sugar
• 300 g milk, lukewarm
• oil
• Water
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

for approx. 8 Knepp

Make a dough from all the ingredients up to the milk and let it rise in a warm place for about 1 hour. Then shape the Knepp, place them on a board and let it rise again. Now cover the bottom of a large frying pan (an iron skillet works well) with oil, add a small cup of water and sprinkle in just enough salt. Bring to a boil briefly, then add the Knepp, immediately put the lid on and cook over high heat for about 15 minutes. I set it at 8, but mine takes up to 12. Do not open the lid halfway through, otherwise the Knepp will collapse. Do not cook for too long, as this can cause the base to become too dark. It is actually very simple if you follow all the instructions! You can eat this with a wine sauce, or apple compote, or vanilla sauce.