• 500 GRAM FLOUR
• 2 EGGS
• 2 TEASPOONS SALT
• 10 GRAM YEAST
• SEA SALT
• 1 OLIVE OIL
• HANDFUL ROSEMARY LEAVES
• 100 GRAM CHESTNUTS, peeled

• 500 GRAM SELF RAISING FLOUR
• 1/2 CUP MILK
• 100 GRAM BUTTER, melted
• 1 TBSP SALT

Cook the chestnuts 20 minutes and cut them into pieces. Put all the ingredients together except the sea salt and add 2 deciliters water and knead well. Form to round flat breads, make holes in the top with a fork. Brush some olive oil on top and sprinkle sea salt on it. Let the breads rise during 2 hours. Bake 30 minutes in the oven at 200 degrees Celsius.

Keep 3 tablespoons of butter behind. Mix the remaining ingredients and knead well. Roll out the dough and cut circles with the help of a glass. Brush them with butter and fold them in half, brush again with butter and fold them again in half. Bake the dobladitas 15 minutes at 220 degrees Celsius.

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