Flat Bread with Sheep Cheese and Tomatoes

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 2 hrs 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 200 g wheat flour, 550
  • 175 g rye flour
  • 15 g yeast
  • 250 ml water, lukewarm
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 4 large tomato (s)
  • 200 g sheep cheese
  • 4 teaspoons sour cream
  • olive oil
  • thyme
  • Salt, coarse
  • Pepper from the grinder
Flat Bread with Sheep Cheese and Tomatoes
Flat Bread with Sheep Cheese and Tomatoes

Instructions

  1. Knead the first 6 ingredients into a dough. Cover and let rest for 1 hour until the volume has increased significantly.
  2. Then shape the dough into 6 balls and roll out each ball on a floured surface into a flat cake approx. 15 cm in diameter. Spread the flatbreads on 2 baking trays and brush each with 2 teaspoons of olive oil. Then let rise for another 30 minutes.
  3. In the meantime, mash the sheep`s cheese with a fork and mix with the sour cream. Wash the tomatoes and cut into 1/2 cm thick slices. Sprinkle the flatbreads with coarse salt and pepper from the mill and top with the tomatoes. Spread the sheep`s cheese cream on top in flakes. Then drizzle 1 teaspoon of olive oil on each flatbread. Bake in a preheated oven at 220 degrees top and bottom heat or 200 degrees hot air for about 20 minutes. Sprinkle with fresh thyme leaves.
  4. Lukewarm a pleasure. A glass of red wine goes well with it.

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