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Ingredients:
- 300 g it’s us mimen sorghum pastry flour mix
- 8 g salt
- 160 g cold margarine or vegan butter
- 10 g vinegar
- 80 g cold water
For folding:
- 30 g + 20 g cold margarine or vegan butter
For the topping:
- 1 tablespoon of water
- seed mix
Preparation:
Measure the flour mixture, salt and margarine into a mixing bowl and crumble. Add the water and vinegar and knead into a flexible dough. On a surface roll the dough with rice flour, stretch the dough into a thin rectangle. Spread 30 g of cold margarine in thin slices on top, then fold it from left and right. Cut the remaining 20 g of cold margarine into thin slices and fold from top to bottom. Turn the dough over and roll it out on a surface sprinkled with rice flour into a thin rectangle again. Brush the top thinly with water and sprinkle generously with seeds. Cut the dough with a sharp knife or a pizza cutter into pieces of your choice and place on a baking tray lined with baking paper. Bake in a convection oven preheated to 200℃ for approx. 18-20 minutes. Serve with different kinds of dipping cream. Enjoy!
