Cream pancake with cheese

Ingredients for 1 servings:

• 200 g wheat flour, type 1050
• 100 g rye flour, type 1150
• 50 g wheat flour, type 405
• ½ cube of yeast, also works with dry yeast
• 15 g sourdough
• 1 tsp salt
• 300 ml water, warm
• 400 g sour cream
• 200 g cheese (Emmental), grated
• salt and pepper
• Caraway seeds, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

always a pleasure, for 8 pieces

Dough: Place the flours in a bowl and mix. Add the yeast, sourdough powder, salt, and warm water and knead into a smooth dough using the dough hook of a food processor; you can also knead by hand. Divide the dough into 8-10 portions, depending on how large you want the flatbreads. Flatten them into oblong flatbreads and place them on a baking sheet lined with baking paper. Topping: Mix the sour cream with the grated Emmental cheese. Season well with salt and pepper and spread evenly on the flatbreads. Sprinkle with caraway seeds, cover, and let rise in a warm place until doubled in size. Then bake the flatbreads in an oven preheated to 220°C for about 20-25 minutes (this may vary depending on the oven). Remove from the oven and eat warm; they can also be eaten cold. Tip: You can also bake using just type 405 flour. Vary the topping with turkey ham or sucuk, or with vegetables.