Yogurt bread

In a bowl mix the yogurt with the wholemeal spelt flour, the tablespoon of Royal Yeast and a pinch of salt. It is not necessary to knead a lot, just that everything is well mixed, and the dough sticks a little in your hands. Cover with a cloth and let it rest for an hour.

Separate into 4 balls (I made two larger ones), and let stand while heating the pan.

We make in the pan, covered, with a little olive oil, turn and turn for 8-10 minutes at medium temperature (4 in my vitro).

As I made more beautiful loaves, they were still a little raw on the sides, so I put them in the oven at 180° for 10 minutes. Let them cool on a rack and we can open them in half.

Fill to taste, in my case, smoked salmon, avocado and Burgos cheese.

They can also be eaten open on warm toast.