Small Paprika Flatbreads

Mix the flour and salt together in a bowl. Make a well and pour some water. Crumble the yeast and dissolve it in the water along with the sugar. Mix with a little flour and let stand for about 5 minutes.

Add the rest of the water, milk, Ajvar, Emmental, diced paprika, olive oil, parsley and spices to the flour-yeast mixture and knead everything together until you have a smooth, supple dough. Shape into a ball and cover and let rise in a warm place for about 70 minutes, until the amount of dough has almost doubled.

Line a baking sheet with parchment paper and sprinkle with a little flour. Divide the dough and shape it into two flat, round loaves of bread. Place loaves of bread far away on the baking sheet and sprinkle with sesame seeds, pressing down a little on the sesame seeds. Cover and let rise in a warm place for another 40 minutes. Preheat the oven to 180 degrees 15 minutes before the end of the time (top and bottom heat).

Brush the bread all over with a little water and place a fire-proof container with hot water on the bottom of the oven. Bake the bread on the middle rack for about 35 minutes until a golden brown crust has formed.

Fits on many occasions, with dips, soups, stews, for the buffet, with tzatziki or simply with herb butter. Frozen a bread immediately after it had cooled down.

Unfortunately, the photos of the dough preparation are missing, I just didn't have enough time. Unfortunately, the photos of the ready-to-serve bread are totally unsuccessful in terms of exposure technology, so I'll hand them in at the next opportunity :-).