Halloumi-Ajvar snails with wholemeal spelt flour

Ingredients for 1 servings:

• 1 kg wholemeal spelt flour
• 500 ml buttermilk or more
• 10 g fresh yeast
• 3 tbsp olive oil
• 20 g salt
• 180 g ajvar
• 200 g Halloumi, diced
• 1 large bell pepper(s), diced

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 40 minutes

vegetarian

Mix the yeast with a little water. Now knead the yeast with the remaining ingredients, cover the dough, and let it rise for at least 2 hours. Roll out the dough into 2 squares and spread the ajvar evenly on top, leaving some space around the edges. Distribute the cheese and pepper cubes evenly. Roll up the squares. Cut 1-2 cm thick snails and place them flat on baking sheets lined with parchment paper. Let the dough rise again for 1-2 hours, until the snails are nice and large. Preheat the oven and bake the snails at 200°C (top/bottom heat) for about 20 minutes. For adults, you can use spicy ajvar; it’s even spicier.