Whole Grain Onion Flatbread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g flour, (whole spelled flour)
- 200 g flour, (wholemeal rye flour)
- 0.5 ½ cube yeast
- 250 ml water, lukewarm
- 2 teaspoons salt
- 1 teaspoon spice mix for bread
- 1 tablespoon oil
For covering:
- 6 onion (s), finely diced
- 1 cup natural yogurt
- 150 g cheese, er. Emmentaler
- some pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- For the dough, mix the yeast with water and knead with the flour, salt, spices and oil to form a smooth dough and let it rise until it has doubled in size.
- In the meantime, mix the ingredients for the topping well in a bowl!
- Divide into six equal pieces. First shape them into rolls and then roll them out into elongated flatbreads approx. 1 - 1 1/2 cm thick and distribute the topping on top.
- Bake in a preheated oven at 200 ° C for about 35 minutes.
- PS:
- if you don`t like onions, you can use leeks instead.
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