Grilled feta cheese with pan-fried flatbread

Ingredients for 2 servings:

• 250 g flour (ground spelt flour)
• 20 g yeast
• ½ tsp salt
• 2 tbsp oil (olive oil)
• 125 ml water, lukewarm
• 200 g sheep’s cheese
• 1 small onion(s)
• 2 peppers, half pickled
• 10 olives, black
• 2 tbsp oil (olive oil)

Instructions

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

To make the pancakes, mix the flour and salt in a bowl. Dissolve the yeast in the water and add it to the flour mixture along with the olive oil. Mix well and knead vigorously (10 minutes is best). Then let it rise for at least an hour. After the rising time, knead again, divide the dough in half, and roll each one out into flat flatbreads. Preheat a non-stick pan thoroughly and bake the dough pieces one after the other, turning them frequently. Prick the flatbreads with a fork. Let cool on a wire rack. Place the feta cheese slices on sheets of aluminum foil. Peel and thinly slice the onion. Finely chop the bell pepper and scatter them on top of the feta cheese. Then place the onions and olives on top and season with salt and pepper. Finally, drizzle with olive oil. Close the aluminum foil and bake the parcels in a preheated oven (200°C) for 20 to 25 minutes. Serve with plenty of mixed salad (green or iceberg lettuce, tomatoes, cucumbers, possibly onions) marinated in vinegar and oil.