Chrono Panzerotti With 4 Types Of Flour

Chrono Panzerotti With 4 Types Of Flour


  • 125 g spelt flour
  • 125 g buckwheat flour
  • 125 g barley flour
  • 125 g rye flour
  • 1 teaspoon salt
  • 1 baking powder
  • 2 teaspoons pork fat
  • 270 – 280 ml mineral water

For filling:

  • 2 tablespoon pelati tomato
  • 50 g Feta cheese
  • 100 g bacon
  • 5 cleaned olives


Mix in a bowl four types of flour, salt, baking powder and pork fat and gradually add mineral water. Knead non-sticky dough. Leave on the side and prepare filling. Mix chopped bacon, pelati tomato, cheese and chopped olives. Form the long loaf from the prepared dough. Cut into small pieces, stretch using rolling pin the size of the mold for panzerotti. Put small piece of the dough on the mold, add small spoon of the filling on it and fold. Repeat the procedure until you have ingredients. Arrange on a baking paper and bake in preheated oven on 200 degrees about 25 minutes. Serve warm.

Chrono Panzerotti With 4 Types Of Flour

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