Curry Roll À La Ströck

For the Curryweckerl á la Ströck dissolve yeast in water and mix with flours, yogurt, garlic and barley malt and start kneading. After 2 to 3 minutes add salt and gradually oil. Just before the end of kneading add chickpeas, curry powder and garlic.

Then let the dough rest for 20 minutes. Then shape into 15 rectangular rolls (each weighing about 90 g). Let the dough rise for 50 to 60 minutes. Put in the oven preheated to 250°C. Pour a cup of water on the bottom of the oven and bake the Curryweckerln at falling heat (approx. 215 ºC) for about 20 minutes.

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