John Myers
Ingredients for 1 servings:
- 200 g wheat flour, 550
- 175 g rye flour
- 15 g yeast
- 250 ml water, lukewarm
- 1 tsp honey
- 1 tsp salt
- 4 large tomatoes
- 200 g sheep’s cheese
- 4 tsp sour cream
- olive oil
- Thyme
- Salt, coarse
- Pepper, from the mill
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
ideal finger food or as a snack, for 6 pieces
Knead the first 6 ingredients into a dough. Cover and let rest for 1 hour until noticeably larger in volume. Then shape the dough into 6 balls and roll each ball out on a floured surface into a flatbread approximately 15 cm in diameter. Place the flatbreads on 2 baking sheets and brush each with 2 teaspoons of olive oil. Let rise for another 30 minutes. In the meantime, mash the feta cheese with a fork and mix with the sour cream. Wash the tomatoes and cut into 1/2 cm thick slices. Sprinkle the flatbreads with coarse salt and freshly ground pepper and top with the tomatoes. Spread the feta cheese cream in flakes on top. Drizzle 1 teaspoon of olive oil over each flatbread. Bake in a preheated oven at 220°C (428°F) top and bottom heat or 200°C (200°F) fan-assisted for approximately 20 minutes. Sprinkle with fresh thyme leaves. Enjoy lukewarm. Serve with a glass of red wine.
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