In the spray shell, the lantu is cooked to a delicious taste.
Make a sprayer for the lantu and put it in the oven to cook. Adobe Stock / AOP
Inside the rye salt shell, you get a good shade for the roots.
Juju is in a tight shell. Since the peel does not let anything out, the root’s own flavor comes out even more strongly.
The crust only absorbs the liquid, not the flavor, so it works great. However, the bark is not meant to be eaten, but it can be decorated funnily with seeds, for example.
Split langtu cooked in a salt crust is a spectacular-looking dish.
Make a tight ball out of the dough. If you want, you can decorate the crust with seeds. Roni Lehti
Lantu in a spray hole
4 small plovers
6 dl rye flour
3 dl of water
2 tablespoons of oil
3 dl fine sea salt
1 dl sunflower seeds
1 dl of flax seeds
0.5 dl sesame seeds
1. Wash the ducks. Mix salt, rye flour, water and oil in a bowl. Form a 1 cm thick dough crust on the surface of the dough.
2. Mix the seeds and put them on a flat plate. Roll the rye dough balls in the seed mixture all over (the seeds can also be left out).
3. Bake in a 150-degree oven for 1.5 hours. Split the doughy lantu in half and eat. The peel is not eaten.
