Zubereitung

1. 1

   Keep freshly baked flatbreads warm and soft under a tea towel. Warm shop-bought flatbreads one at a time in a large dry frying pan over a medium heat for about 20 seconds on each side until soft and pliable, and stack them under the towel.

2. 2

   Melt the butter or margarine in a small pan over a low heat without letting it brown.

3. 3

   Spread one flatbread out on a board and brush it thinly with a quarter of the melted butter or margarine. Drizzle a tablespoon of honey over it in a thin stream, spread it with the back of the spoon and dust a quarter of the cinnamon over the top; leave a narrow border free.

4. 4

   Roll the flatbread up tightly from the bottom edge and lay it seam side down. Using a sharp knife, cut the roll on the diagonal into finger-length pieces of about 5 cm.

5. 5

   Repeat with the remaining flatbreads. Arrange the rolls close together on a plate and serve warm. Honey is not suitable for children under one year old; use grape molasses instead of honey for them.

6. 6

   Tip: Grape molasses also works instead of honey, for example Dims — homemade grape molasses, or a mixture of the two. The rolls go well on a breakfast table with cheese, olives and tea and are best made fresh, because once rolled up the flatbreads turn chewy after a few hours.