Gluten-free medieval flatbreads

Ingredients for 1 servings:

• 350 g Flour, gluten-free, light
• ½ tsp baking powder
• 1 tsp sugar
• 1 tsp salt
• ½ cube of fresh yeast
• 200 ml water, lukewarm
• 150 g quark
• 2 tbsp rapeseed oil
• 400 g sour cream
• 200 g cheese, grated
• bacon cubes
• Fried onions, gluten-free
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 40 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

delicious as a snack

Place the flour, baking powder, sugar, and salt in a mixing bowl and mix. Then make a well in the bowl and crumble in the yeast. Pour the lukewarm water onto the yeast and mix it in a little with the flour. Now add the quark and oil and knead everything together well. Cover the bowl and let it rest for 30 minutes. Sprinkle some flour on a surface and tip the dough onto the flour using a dough scraper. Knead the dough briefly by hand, then divide it into about 16 equal pieces. Roll each piece of dough into an oval and place it on a baking sheet lined with baking paper, then let it rest under a cloth. Meanwhile, mix the sour cream with the spices. Spread each flatbread with sour cream and, if desired, top with bacon or onions, then scatter the cheese on top. The flatbreads also taste good just sprinkled with cheese. Let it rest under a cloth for another 20 minutes. Then bake in a preheated oven at 200 degrees Celsius (convection oven) for about 15 to 20 minutes. They taste good cold, but they’re great served lukewarm.