Coriander flatbread

Ingredients for 1 servings:

• 500 g wheat flour (type 550)
• 20 g yeast
• 250 ml water, lukewarm
• 1 tsp salt
• 3 tbsp olive oil
• 6 tbsp coriander, dried, crushed
• Oregano, dried
• 80 g sheep’s cheese or feta cheese
• 5 tomatoes, dried, pickled in oil (more if desired)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 5 minutes

with feta cheese and dried tomatoes

Mix the flour with the salt. Dissolve the fresh yeast in 250 ml of lukewarm water and add 2 tablespoons of olive oil. Add the mixture to the flour and mix with a dough hook. Now add 5 tablespoons of coriander and continue kneading until the coriander is evenly distributed throughout the dough. The dough should easily pull away from the sides of the bowl; if not, add a splash of water or flour as needed. Cover the dough and let it rest in a warm place for at least 45 minutes, until it has significantly increased in volume. Drain the dried tomatoes in oil and cut them into small pieces. Dice the feta cheese and add it to the tomatoes. After the resting time, knead the dough again, adding the sliced ​​tomatoes and feta cheese. If the tomatoes and feta cheese don’t blend well into the dough, it’s best to knead them again by hand. Line a baking sheet with baking paper, place the dough on it, and shape it into a flatbread. Let it rise for another 30 minutes until it significantly increases in volume. Tip: I usually use the greased ring of a springform pan and place it on the baking sheet around the dough. Preheat the oven to 200°C. Brush the dough with 1 tablespoon of olive oil and scatter the remaining coriander over it. Bake in the oven on the middle rack for about 30 minutes. Then let it cool on a wire rack. You can, of course, vary the amounts of sun-dried tomatoes and feta cheese according to your taste!