Once Upon a time I posted a recipe poppy seed oatmeal roll this option is much easier, because you do not need to make the dough, but it still turns out very tasty.
- Lavash (the composition should be flour, water and salt)
- Poppy seeds-200-250 GR.
- 50-70 ml of any milk (delicious with almond and coconut)
- 1 chicken egg
- Jerusalem artichoke syrup / honey to taste
- Optionally, you can add dried fruits, butter, nuts, lemon zest to the poppy filling.
- A pinch of salt
How to do:
The most important thing in the filling is to grind the poppy. Either dry in a coffee grinder, or already steamed in boiling water, grind with a blender. I use the second way as it is faster. So:
Poppy pour boiling water in a saucepan or ladle, in which you will then cook it. It is better to pour more water, then salt the excess. Leave it for at least 30 minutes, I pour it at night. So it becomes very soft and malleable to grinding.
Then drain all the water that is above the level of the poppy and grind the future filling with an immersion blender for 2 minutes. It is not necessary to turn it into dust. After that, evaporate the remaining water over medium heat, then add 50-70 ml of milk mixed with egg white, a pinch of salt and Jerusalem artichoke syrup/honey to taste (try to your taste). Everything is well and thoroughly mixed so that the protein is completely rastovrilsya in the filling, and not baked in pieces. If desired, you can add dried fruits, butter, nuts, lemon zest to the poppy. Just complete improvisation. When the mass is not liquid-remove from heat and let cool (this is important).
2. twist the roll.
First of all, turn on the oven to warm up to 180 degrees.
Lavash is better cut into small pieces. Because if you twist a large thick roll, then in the very center the pita bread will not be baked and will be too wet.
This filling is enough for me for 3 pieces of about 30 by 40 cm + to decorate the roll from above.
Evenly distribute the filling on the surface of the pita bread, quickly fold it until it starts to get wet, grease the top with egg yolk and decorate with poppy seed filling. Decoration is optional.
Bake the rolls on the middle shelf without a fan (and then they will break in the process) for about 25 minutes. On top should get a ruddy crispy crust, then immediately take it out, otherwise it will all crack.
Let the roll cool a little, cut and eat. But if you have the strength to wait, then it will be even tastier to completely cool it, cut it. And just before serving, warm up at 200 degrees in the oven for 5 minutes. Then it will not be hot inside, but very crispy and appetizing outside.