Summary

Ingredients

For the dough:

• 200 g wheat flour, type 1050
• 100 g rye flour, type 1150
• 50 g wheat flour, type 405
• 0.5 ½ cube yeast, also works with dry yeast
• 15 g sourdouh
• 1 teaspoon salt
• 300 ml water, warm

For covering:

• 400 g sour cream
• 200 g cheese (Emmentaler), rated
• salt and pepper
• Caraway seeds, for sprinkling

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Instructions

1. Dough:
2. Put the flours in a bowl and mix. Add the yeast, the sourdough powder, the salt and the warm water and knead into a smooth dough with the dough hook of the food processor, can also be done by hand. Divide the dough into 8-10 portions, depending on how big the flatbreads are made, and flatten them into oblong flatbreads and place them on a baking sheet lined with baking paper.
3. Covering:
4. Mix the sour cream with the grated Emmentaler. Season well with salt and pepper and distribute evenly on the flatbreads. Sprinkle with caraway seeds and cover and let rise to double size in a warm place.
5. The cream cakes are then placed in the oven preheated to 220 ° C for about 20-25 minutes, depending on the oven, bake and take out of the oven and eat warm, can also be done cold.
6. Tip:
7. Can also be baked with type 405 flour only.
8. The topping can be varied with turkey ham or sucuk, or with vegetables.