John Myers
Ingredients for 4 servings:
- ½ cube of fresh yeast (21 g)
- 1 tsp salt
- 250 ml water, approx.
- 500 g spelt flour, fine (alternatively wheat flour)
- 2 tbsp olive oil
- 200 g sheep’s cheese (feta cheese)
- 12 black olives, pitted
- 3 tomatoes, dried, preserved in oil
- 100g tzatziki
- salt and pepper
- 8 tsp sour cream
- Oil, for the mold and for drizzling
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 20 minutes
Buchteln in a hearty way – food combining recipe carbohydrates
For the yeast dough, mix the yeast, salt, and 100 ml of water in a cup, cover, and let stand for 30 minutes. In a bowl, knead the spelt flour (or wheat flour), the yeast, salt, and water, the olive oil, and the remaining water into a smooth, fluffy dough. Add more water a spoonful at a time if necessary. Knead by hand for about 10 minutes. Then cover the bowl and let the dough rise (about 30 to 60 minutes), until it has doubled in size. For the filling, finely mash the feta cheese with a fork. Chop the olives and the tomatoes in the same way. Mix everything with the tzatziki. Season with salt (use sparingly, as the feta cheese already contains quite a bit of salt) and plenty of pepper. Grease a baking dish well with olive oil. Weigh the dough and divide it into 8 equal pieces. Roll each piece out into a round flatbread by hand and place a tablespoon of the filling on top. Form a ball and place seam-down in the baking dish. Let rise again until the Buchteln have doubled in size. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Spread a teaspoon of sour cream and a few drops of olive oil on each Buchteln. Bake for 40 minutes. Let the Buchteln cool briefly (this makes them easier to remove from the dish). Serve with a mixed salad and tzatziki. Tip: The Buchteln also taste great slightly warmed (in the microwave) the next day.
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