Every Saturday, in La table des bons vivants, from 11am to 12.30pm, Laurent Mariotte and his columnists deliver their best recipes. Today, that of Yves Camdeborde. She is vegetarian and playful and should please everyone, but especially children.
Ingredients:
750g of wheat flour
250g of corn flour
15g of baker's yeast
20g of salt
1g of Espelette pepper
550g of water
Preparation:
- Dissolve the yeast in cold water.
- Mix the flours, chilli and salt and add the water.
- Make a cool reservation at least 1 hour.
- Make small thin slices of 10 cm diameter using a rolling pin.
- Cook them in a nonstick skillet without fat, 2 minutes.
- It only remains to garnish them!