Ingrediente:

·         350 grame faina;

·         160 grame smantana 20% grasime;

·         90 grame apa;

·         1 plic praf de copt;

·         30 mL ulei;

·         sare;

·         piper;

·         1 capatana de usturoi;

·         100 grame unt 80% grasime;

·         2 varfuri de cutit coriandru macinat;

·         1 legatura de patrunjel verde.

Portii: 12

Timp de preparare: 1 h 20 minute

Mod de preparare:

Intr-un bol se amesteca faina, praful de copt, sarea si piperul. Peste adaugati smantana, uleiul si apa. Intai amestecati cu o spatula pana aluatul devine lipicios si dupa framantati cu mana. Framantati aluatul pana nu mai este lipicios. Aluatul se lasa la odihnit timp de o ora, intr-un bol uns cu ulei si acoperit cu folie alimentara.

Intr-o oala pusa pe foc adaugati untul, usturoiul dat prin presa, sare, piper, coriandru si patrunjelul tocat marunt. Amestecati pana cand untul este topit si aveti grija sa nu se arda. Dupa ce aluatul s-a odihnit, il scoateti din bol si formati 12 bilute aproximativ egale. Puneti putina faina pe blatul de lucru si pe aluat si intindeti aluatul. Puneti aluatul intins intr-o tigaie incinsa (antiaderenta) si rumeniti painea pe ambele parti. Procedati la fel si pentru restul de aluat ramas. La sfarsit dupa ce painile sunt rumenite, ungeti fiecare paine pe ambele parti cu mixul format din ulei, usturoi, condimente si patrunjel verde.

Bon Appétit!

Ingredients:

·         350 grams of flour;

·         160 grams of 20% fat sour cream;

·         90 grams of water;

·         1 packet of baking powder;

·         30 mL oil;

·         salt;

·         pepper;

·         1 head of garlic;

·         100 grams of 80% fat butter;

·         2 pinches of ground coriander;

·         1 bunch of fresh parsley.

Servings: 12

Preparation time: 1 hour 20 minutes

Method of preparation:

In a bowl, mix the flour, baking powder, salt and pepper. Add the sour cream, oil and water. First, stir with a spatula until the dough becomes sticky, then knead by hand. Continue kneading until the dough is no longer sticky. Let the dough rest for an hour in an oiled bowl covered with plastic wrap.

In a pot over the heat, add the butter, pressed garlic, salt, pepper, coriander and finely chopped parsley. Stir until the butter is melted, being careful not to burn it.

After the dough has rested, take it out of the bowl and form approximately 12 equal-sized balls. Lightly flour your work surface and the dough, then roll out the dough. Place the rolled dough in a hot (non-stick) pan and brown the bread on both sides. Repeat with the remaining dough.

Once all the breads are browned, brush each one on both sides with the mixture of butter, garlic, spices and fresh parsley.

Bon Appétit!