How to make
Memorably delicious closed pizzas with surprising filling!
First, mix all the dry ingredients for the dough - the whole wheat flour, the spelt bran, the Himalayan fine salt, cumin, the savory herb, the basil, the baking soda activated with the apple cider vinegar and finally the olive oil. Mix them to flavor the mixture evenly.
Gradually pour the water (about 2/3 cup) and knead an elastic dough. Divide it into three equal parts. Take the first one and using a small rolling pin, roll out a circle (with a diameter of about 20 cm and a thickness of a little more than half a centimeter).
Spread half of itwith ajvar and the other half with mayonnaise (salad), leaving by the edges not spread, so that the filling does not come out when they are closed.
Sprinkle with the chopped olives, sunflower seeds, savory herb, dried basil. Pour a raw egg on top, fold the dough in half and press the edges with your fingers, so that the two sides stick together and the pizza closes tightly.
Using your fingertips, make a crescent ring on top, by pressing lightly to make sure they don't open up during baking. Repeat the same with the remaining two balls of dough.
Now that they're ready, arrange them in a large tray greased with olive oil and also grease them on top. Bake them at 360°F (180°C) for 25 minutes and if desired, you can bake them for another 5 minutes on the bottom. Serve them warm with a glass of refreshing ayran.
Fluffy whole grain closed pizzas with a surprise filling!
A wonderful combination of a variety of rich flavors and aromas! Delicious and filling!
