Smoked parenica and wild mushroom flatbread | Crispy homemade autumn flatbread
(0)
40 min
Under an hour
Kifli Kukták
Ropogós szélű, puha belsejű házi kelt lepénykenyér fokhagymás tejfölös alappal, illatos pirított erdei gombával, vékonyra szeletelt lilahagymával és gazdagon ráolvadó füstölt parenyica sajttal. Igazi melengető őszi klasszikus a Kifli konyhájából.
Preparation method
Kneading and proving the dough
In a mixing bowl, mix together the plain wheat flour, dried yeast, granulated sugar, and fine salt. Add 240 ml of lukewarm water and most of the extra virgin olive oil (20 ml), then knead into a smooth, elastic dough for about 8-10 minutes.
Shape the dough into a ball, brush the top lightly with the remaining olive oil, then cover with a clean kitchen towel. Leave to rise in a warm place for 45-50 minutes, until it doubles in volume.
Preparing the mushroom and smoked cheese topping
Clean the wild mushrooms and slice them into thicker pieces. Heat a few drops of oil or butter in a frying pan and sauté the mushrooms over high heat for 4-5 minutes until golden brown. Season with a little salt, ground black pepper, and the picked thyme leaves, then remove from the heat.
Chef's tip
The characteristic stringy texture of smoked parenica cheese melts wonderfully during baking, while adding an intense smoky aroma to the wild mushrooms.
If you like spicy flavours, you can also slice a little fresh hot pointed pepper on top before serving.
45 min
Under an hour
