Summary

Ingredients

• 500 g rye flour, type 997
• 0.5 teaspoon ½ caraway seeds
• 2 teaspoons salt
• some pepper
• 1 pack dry yeast
• 300 ml milk, lukewarm
• 2 tablespoons oil
• 600 g leeks
• 100 g bacon
• Fat, for frying
• 150 g cheese, rated
• 200 g sour cream or sour cream
• salt and pepper

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Instructions

1. Put flour, caraway seeds, salt, milk and oil in the bread maker. Sprinkle the yeast on top and switch on the dough program.
2. If you don`t have a bread maker, you first have to mix flour, caraway seeds and salt. Then dissolve the yeast in half of the lukewarm milk and add to the flour. Knead together with the rest of the milk and the oil to a dough and let rise for 30 minutes.
3. Now cut the bacon into small pieces and fry in a pan with butter or oil. Wash the leek, cut into rings and add to the bacon. Season with salt and pepper.
4. Now roll out the dough into 4 large or 6 small flatbreads (mostly it is even enough to just pull the dough into shape). Push the edges up a little so that the filling doesn`t run out. Put the leek and bacon mixture on the flatbreads. Mix the sour cream with the cheese and season with salt and pepper to taste. If you like, you can add an extra portion of caraway seeds. Spread the sour cream and cheese mixture on the flatbreads and let everything rest for 20 minutes.
5. Finally bake in a preheated oven at 155 degrees for approx. 20-25 minutes until golden brown.
6. As a modification, I have already prepared the flatbreads with 100 g wheat flour and 400 g spelled flour. You can also vary the filling, e.g. paprika and fresh goat cheese or salami and olives with tomato sauce.