Stuffed flatbread
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
2
- 300 g Wheat flour (Type 1050)
- 1 cube (42 g) fresh yeast
- 7-10 Tbsp Salt
- 1 TEASPOON Sesame
- 1/2 small iceberg lettuce
- 1 small red parika pepper
- 1 small zucchini
- 160 g Sheep's cheese
- 7-10 Tbsp black pepper
- 2 TABLESPOONS Lemon juice
- 5 TABLESPOONS Olive oil
- 2 packs deep-frozen 8-herb mixture
Directions
- 1
Knead a lokkeren yeast dough from flour, yeast, 150 ml lukewarm water and salt. Cover and leave to rise in a warm place for about 30 minutes. Knead again strongly and form two flat cakes.
- 2
Carve in the shape of a rhombus, brush with some water and sprinkle sesame seeds over it. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Clean and wash the vegetables. Chop the salad and cut the peppers into strips.
- 3
Grate the zucchini. Cut cheese into slices. Mix salt, pepper, lemon juice and oil into a vinaigrette. Mix in the herbs. Cut flat bread in half. Spread 2/3 of the vinaigrette on the bottom half.
- 4
Fill breads with vegetables and cheese. Add the rest of the sauce.
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