The challenge is that the dough remains optically unchanged even after the apparently important rest period of 12 hours (as stated on the package). Nevertheless, they taste good.
100g teff flour (special mixture of various gluten-free flours)
2 packets extra strong yeast
½ teaspoon sea salt
1dl olive oil
3 tablespoons warm water
Edible flower blossoms
Instructions
Mix both kinds of flour and the yeast toghether with the salt and olive oil and the warm water.
Knead well together and let it stand overnight, preferably on the heating and covered with a linen kitchen towel.
Be aware: The dough remains compact!!!
The next day knead well and form into rolls (sized like golfballs). If you like cut these crosswise on top and bake at 220°C circulating air for approx. 15 -18 minutes.
After cooling, sprinkle with a little teff flour and dried blossoms of edible flowers
