- 200 g integral spelt flour
- 150 g rye flour
- 100 g integral buckwheat flour
- 1,5 teaspoon sea salt
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 210 g water
- 2 chopped and fried large leeks
- 300 g cooked and chopped chicken
- 2 roasted and little hot peppers
- sea salt, pepper, ground cumin
Mix flours and salt in the bowl, then add lemon juice and gradually add water to make a stiff dough. Oil your hands lightly and knead the dough on a board, gradually working in all of the olive oil this way until a smooth, elastic dough is achieved.
Roll the dough in a little more olive oil, place in a bowl, cover with a damp cloth and allow to stand in a warm place for a couple of hours to allow it to rest. Divide the dough into 8 balls and roll to 0.5 cm thickness on a lightly floured board. Cover with a cloth and allow to relax again for 10 minutes. Cover a worktop with a smooth, clean cloth and lift each piece of the rolled dough onto it one at a time. Putting your hands, palms down under the dough, gently stretch the dough with the back of hands, rotating the cloth until the dough is stretched and as thin as tissue paper and in an approximately 30 cm x 30 cm square. Repeat with the other pieces of dough.
From listed ingredients make the filling and fill your homemade sheets of filo pastry. Before filling grease each sheet with mixture of butter and water. Roll them into snails and grease again with mixture of butter and water and sprinkle with sesame or fennel flower black seeds. Bake about 40 minutes on 200 degrees. When baked and removed from the oven, sprinkle again with mixture of water and butter.