Seeded Mini Ciabatta Rolls With Feta Dip – a delicious recipe with yeast, flour, pumpkin seeds, sunflower seeds, salt, feta cheese. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Dissolve the yeast in 2 1/8 cups very cold water. Mix together the flour, seeds and salt, add the yeast water and stir with a wooden spoon to make a soft dough. Place the dough in a bowl at least twice its size, cover with plastic wrap so it is airtight, and leave at room temperature for 4 hours or refrigerated for at least 12 hours.
2
Preheat the oven to 400u00b0F. Turn the dough out onto a floured work surface and shape into 8 rolls. Place on a baking sheet lined with parchment paper and bake for about 25 mins.
3
To make the dip, mix together the feta, yogurt, chili and thyme and season to taste. Slice open the cooked rolls and serve with the dip. Garnish with the reserved chili and thyme.
940
kcal
Calories
36
g
Fat
116
g
Carbs
38
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: 1/8 oz dried yeast, 4 3/4 cups all-purpose flour, 2.5 oz pumpkin seeds, 2.5 oz sunflower seeds, and more.
Yes, Seeded Mini Ciabatta Rolls With Feta Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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