Curry leek flatbread

Ingredients for 4 servings:

• 150 g low-fat curd cheese
• 4 tbsp milk
• 6 tbsp oil
• ½ tsp salt
• 300 g flour, type 405
• 2 tsp baking powder
• 4 stalk(s) leeks, thick
• 4 eggs
• 500 g quark, 20%
• 100 g cheese, grated (Emmental)
• 2 tsp curry powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

makes 1 flatbread of approx. 30 cm diameter

Press the low-fat quark through a cloth, mix with milk, oil, and salt. Add the flour and baking powder, and knead everything into a smooth dough. Cover and chill for about 30 minutes. Wash and trim the leek, then cut into 1 cm thick rings. Blanch in boiling salted water for about 2 minutes, place in a sieve, and rinse with cold water. Beat the eggs until frothy, stir in the quark and half each of the cheese and leek, and season with curry, salt, and pepper. Preheat the oven to 200°C. Knead the dough again and, using a little flour, roll out into a flatbread approximately 30 cm in diameter. Place on an oiled baking sheet, pressing up the edges slightly. Spread the quark mixture on top. Sprinkle the remaining leek and cheese evenly over the top. Bake the flatbread for about 35 minutes until crispy.