250gmy gluten-free flour mixalternative: spelt flour, type 1050. If using spelt flour, reduce the amount of water from 500 ml to 300 ml
1,5tspsalt
olive oil for frying
Instructions
Mix dry yeast with warm water and maple syrup and let stand for 5 minutes.
Mix the polenta, flour and salt in a bowl. Add the yeast and mix with a wooden spoon (if the dough is made with spelt flour, then knead with your habds for about 3 minutes).
Cover the dough with a clean tea towel and let it rise in a warm place for 1 hour.
Heat 1 tbsp olive oil in a large pan. Put 3 heaped tablespoon-sized portions of dough into the pan (if using spelt flour, take tablespoon-sized portions of the dough, form into balls, press flat and place in the pan). Be careful not to touch the three portions. Fry over medium heat with the lid closed for about 3 minutes until the underside is browned. Flip the 3 pan breads and fry for another 3 minutes.
Prepare the rest of the pancakes in the same way.
Wellcuisine-Tipp
The pan breads can be frozen well. Thaw at room temperature and toast before eating.