Junior chef
Utensils
Apron
Bowl
Colander
Frying pan
Knife
Measuring cup
Rolling pin
Scissors
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
ruler
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour and salt in a bowl. Crumble in the yeast, mix in. Add the water and oil to the flour, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.
To shape
Divide the dough into 20 portions, shape into balls, flatten gently by hand. On a lightly floured surface, roll out each ball to approx. 1 mm thick (approx. 6 cm in diameter).
Filling
Drain the sweetcorn. Spread the cheese and sweetcorn over half of the flatbread. Finely chop the chives using scissors, spread on top of the sweetcorn. Place the remaining flatbread on top of the filling. Press the edges down firmly, roll over with a rolling pin.
To fry
Heat a dash of oil in a non-stick frying pan. Cover the gözleme and fry over a medium heat for approx. 3 mins. on each side. Remove, allow the gözleme to cool slightly, cut into pieces.
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