Junior chef
Utensils
Apron
Bowl
Frying pan
Knife
Lemon grater
Measuring cup
Rolling pin
Scissors
Tablespoon
Teaspoon
small bowl
Cutting board
Kitchen scales
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, salt and sugar in a bowl. Crumble in the yeast, mix. Add the yoghurt, butter and milk, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr until doubled in size.
To shape
Divide the dough into 4 portions, shape into balls, roll each ball into an oval approx. 0.5 cm thick. Cover and leave to rise for a further 30 mins. Heat a little oil in the frying pan. Fry the flatbreads one after the other for approx. 3 mins. on each side. Remove, allow to cool slightly on a cooling rack.
Yoghurt
Combine the yoghurt and lemon zest in a small bowl, season. Finely chop the chives using scissors, add half to the yoghurt, mix.
To serve
Peel and quarter the eggs, spread on top of the flatbread along with the yoghurt. Sprinkle with the remainder of the chives.
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