Summary

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

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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.