Stuffed cheese flatbreads

Ingredients for 4 servings:

• 200 ml kefir
• 200 g grated cheese (medium-aged Gouda, Emmental or similar)
• n. B. Flour
• 1 tsp, leveled salt
• ½ tbsp sugar
• 1 tsp baking powder
• ½ bunch flat-leaf parsley
• ½ bunch of dill
• 200 g cooked ham
• 350 g feta cheese or mozzarella
• n. B. vegetable oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

First, mix the kefir with salt, sugar, and baking powder. Then mix in the cheese and flour. It’s hard to say how much flour you need; the dough should be soft and stick to your hands a little, then it’s just right. Cover the bowl with the dough with a cloth and let it rest for a while (about 15 minutes). In the meantime, prepare the filling. Dice the ham, finely chop the parsley and dill, crumble the feta, or dice the mozzarella if using. Divide the dough into 4 portions and roll each portion out on a well-floured table to the size of a plate, working in the flour every now and then, otherwise the dough will stick to the table. Now divide the ham, cheese, and herbs between the flatbreads, fold the edges of the dough into the center, and roll them out again to the same size. Heat the oil in a covered pan until golden brown, but don’t overheat. Fry the flatbreads on both sides until golden brown (approx. 10 minutes). Serve immediately; they taste best warm. Serve with a green salad. The best thing about these flatbreads is that you can vary the filling. For example, tuna with red onions and grated cheese, or mushrooms with cheese, or other vegetables.