Moroccan cheese flatbreads

Ingredients for 4 servings:

• 225 g sheep’s cheese
• 125 ml buttermilk
• 3 eggs
• 125 g oil (rapeseed oil)
• 1 tsp salt
• 1 tsp thyme, dried
• 500 g flour
• 1 packet of baking powder
• 60 g olives, black, pitted
• 1 red bell pepper(s)
• 1 tbsp oil (rapeseed oil)
• 3 sprigs of thyme
• 2 garlic cloves
• 10 g salt, coarse
• 3 sprigs rosemary

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finely mash 170g of feta cheese with a fork. Whisk the eggs, add them to the mashed cheese along with the buttermilk, oil, salt, and thyme, and stir in. Mix the flour with the baking powder and sift it over the cheese and egg mixture. Using the dough hook on a food processor, knead everything into a smooth dough. Quarter the olives. Trim the bell pepper and cut it into small pieces. Add both to the dough and knead well with your hands. Roll out the dough on a floured surface. Lightly grease a round baking pan (28cm) with oil. Place the dough in the pan. Make a few indentations in the surface. Brush the flatbread with a little oil. Roughly crumble the remaining feta cheese. Peel the garlic and cut it into thin slices. Spread it on the flatbread along with the feta cheese, the torn herb leaves, and the salt. Bake the flatbread in a preheated oven at 180°C for about 40 minutes until golden brown. Remove from the pan and serve hot. Tip: You can also make two small flatbreads from the same amount of dough. Serve with a spicy paprika puree dip and a bowl of olives.