Tomato and halloumi snails

Ingredients for 1 servings:

• 1,000 g wholemeal spelt flour
• 500 g water, at least
• 15 g salt
• 10 g fresh yeast
• 3 tbsp olive oil
• 4 tomatoes
• 1 onion(s), red
• 250g halloumi
• 1 cup sour cream, 200 g each
• salt and pepper
• oregano

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 45 minutes

with yeast dough made from spelt flour

Mix the yeast with the water, then knead with the remaining ingredients. Cover and let the dough rise for at least 2 hours. Peel and finely dice the tomatoes and onion. Finely dice the halloumi as well. Mix the cubes with the remaining ingredients and season to taste. Roll out the dough into 2 squares and spread the filling evenly on top, leaving some space at the edges. Roll out the dough, cut 1-2 cm thick snails from it, and place them flat on baking sheets lined with baking paper. Let the snails rise for another 1-2 hours, until they are nice and large. Preheat the oven and bake the snails at 200 degrees Celsius (400 degrees Fahrenheit) for about 20 minutes.