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Grilled flatbreads with sweetcorn
45 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 759
  • Fat about 23g
  • Carbohydrates about 109g
  • Protein about 25g
This is needed
This is needed for 4 people
  • 3 sprigs rosemary, finely chopped
  • 500 g light spelt flour
  • 1.5 tsp salt
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 3 dl water
  • 1 tbsp olive oil
  • a little spelt flour
  • a little olive oil
Charcoal/gas/electric grill
  • 4 cooked corn cobs
Finishing touches
  • 125 g cream cheese
  • 2 tbsp olive oil
  • 2 tbsp flat-leaf parsley, finely chopped
  • 150 g plain greek yoghurt
  • 0.5 tsp salt
  • 1 tbsp lemon juice
  • 0.5 tsp chilli flakes
  • a little chilli flakes
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And that's how it's done
And that's how it's done
Mix the flour, half of the rosemary, salt and yeast in a bowl. Pour in the water and oil, mix, knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
On a lightly floured surface, divide the dough into 8 portions, shape into balls, flatten by hand, brush with a little oil.
Charcoal/gas/electric grill
Grill the corn cobs, with the lid down, over/on a medium heat (approx. 200 °C for approx. 15 mins. all over. Remove, grill the flatbreads, with the lid down, over a medium heat for approx. 3 mins. on each side.
Finishing touches
Combine the yoghurt, cream cheese, oil and lemon juice, season with salt. Using a knife, separate the sweetcorn from the cobs, mix with the chilli flakes and the rest of the rosemary. Spoon the yoghurt dressing over the flatbreads. Scatter with parsley and chilli flakes.