Mix spices and flour each other, make a well in the center and mix a sourdough mixed with lukewarm tap water. Add the remaining tap water (each as needed) and knead until soft dough. Let rise in a warm place for one to 120 minutes.
Then divide the dough into fist-sized pieces and place two at a time on a floured baking sheet. Let rise again.
Bake the pairs at 210 °C for 20 to 30 minutes.
Sourdough:
Heat yogurt or alternatively buttermilk to lukewarm, crumble in yeast and stir in sifted flour. Leave this porridge – not with the lid closed – in a warm place for 24 h, stirring from time to time.
Tip: Stock up on a range of high-quality spices – it pays off!
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