Flatbreads With Sour Cream And Spring Onions – a delicious recipe with active yeast, sugar, flour, salt, sunflower oil, cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix the yeast and sugar together. Place the flour, salt, oil and 1/2 cup of lukewarm water in a bowl and stir in the yeast mixture. Knead with the dough hook of a mixer to a smooth dough. Cover and allow to rest in a warm place for 45 mins.
2
Preheat the oven to 475u00b0F. Line a baking sheet with parchment paper. In a bowl, mix the sour cream, mustard and honey. Season with salt and black pepper.
3
Divide the dough into 4 equal pieces and, on a floured work surface, thinly roll out one of the dough pieces. Place on the baking sheet and top with one-quarter of the sour cream mixture and one-quarter of the spring onions. Bake for 10 mins. Repeat with the remaining pieces.
624
kcal
Calories
25
g
Fat
86
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3.5 g dried active yeast, 1/2 tsp sugar, 300 g plain flour, 1/4 tsp salt, and more.
Yes, Flatbreads With Sour Cream And Spring Onions falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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