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- Ingredients
- Recipe
- Tomato4 unit(s)
- Onion1/2 unit(s)
- Green Scent (optional)2 tablespoon
- Vegetable oil1/2 cup
- Rice (or wheat) flour2 cup
- Water1/2 cup
- Salt and seasonings to taste* to taste
- Apple Cider Vinegar (or Alcohol)1 tablespoon
- Yeast1 tablespoon
- Start with the stuffing: chop two tomatoes (without the seeds) and the onion into cubes. Mix with the green smell, season with salt and pepper and set aside.
- For the dough, blend the other two tomatoes (with the seeds), oil, rice flour and water in a blender. Season with salt and pepper, and whatever seasonings you prefer (I used a pinch of turmeric and a pinch of cumin). Beat well until it becomes a homogeneous mass (without tomato pieces). Add the vinegar and yeast and beat just to incorporate.
- Put the dough in a greased shape with oil and flour, add the stuffing on top and stir gently with a spoon without reaching the bottom of the roast. Bake in a preheated oven (220°) for 40 minutes.
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