Gluten-free Medieval Cakes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g flour, luten-free, liht
- 0.5 teaspoon ½ baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 ½ cube yeast, fresh
- 200 ml water, lukewarm
- 150 g quark
- 2 tablespoon rapeseed oil
- 400 g sour cream
- 200 g cheese, rated
- Bacon cubes
- Fried onions, gluten-free
- salt and pepper
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Put the flour, baking powder, sugar and salt in the mixing bowl and mix.
- Then make a well and crumble the yeast into it. Pour the lukewarm water on the yeast and mix a little with the flour. Now add the quark and the oil and knead everything together well. Cover the bowl and let it rest for 30 minutes.
- Sprinkle some flour on a base and tip the dough with the dough card onto the flour. Knead the dough briefly by hand, then divide into 16 equal pieces. Roll out each piece of dough into an oval and place it on a baking sheet lined with baking paper, then let it rest again under a cloth.
- Meanwhile mix the sour cream with the spices.
- Brush each flatbread with sour cream and top with bacon or onions if you like, then spread the cheese on top. The flatbreads also taste quite good if you just sprinkle cheese on them. Let rest under a cloth for another 20 minutes. Then bake at a preheated 200 degrees fan for about 15 to 20 minutes.
- They also taste good cold, but lukewarm they are great.
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