Summary

Ingredients

• 1 pack dry yeast
• 1 pinch (s) sugar
• 400 g curd milk
• 500 g wheat flour (whole rain)
• 0.5 teaspoon ½ salt
• 70 ml oil
• 1 medium onion (s)
• some thyme
• some rosemary
• 2 tablespoon olive oil
• 200 g cheese, diced
• some caraway, whole or ground

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Instructions

1. Dissolve the yeast and sugar in lukewarm curd milk. Mix with flour, salt and 60 ml oil to form a dough, cover and let rise in the 50 ° C, switched off oven.
2. Finely dice the onion and sauté with the rosemary and thyme in the remaining oil until translucent. Knead the mixture into the dough. Cover and let rise until the dough has doubled in volume.
3. Shape the dough into a roll, divide into 10 equal pieces and shape oval flatbreads from the pieces. Place on a greased tray and let rest for 10 minutes.
4. Preheat the oven to 200 ° C. Brush the flatbreads with olive oil and sprinkle with cheese sticks and caraway seeds. Bake in a hot oven (fan oven: 180 ° C) for 20 minutes.
5. Makes about 10 pieces.