Spicy flatbreads with cheese crust

Ingredients for 1 servings:

• 1 packet of dry yeast
• 1 pinch(s) of sugar
• 400 g sour milk
• 500 g wheat flour (wholemeal)
• ½ tsp salt
• 70 ml oil
• 1 m.-sized onion(s)
• some thyme
• some rosemary
• 2 tbsp olive oil
• 200 g cheese, shredded
• some caraway seeds, whole or ground

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

hearty seasoned with caraway, rosemary, thyme and onions

Dissolve the yeast and sugar in lukewarm sour milk. Mix with flour, salt and 60 ml oil to form a dough. Cover and let rise in a preheated, switched off oven at 50°C. Finely dice the onion and sauté with the rosemary and thyme in the remaining oil until translucent. Knead the mixture into the dough. Cover and let rise until the dough has doubled in size. Shape the dough into a log, divide it into 10 equal pieces and form the pieces into oval flatbreads. Place on a greased baking sheet and let rest for 10 minutes. Preheat oven to 200°C. Brush the flatbreads with olive oil and sprinkle with cheese sticks and caraway seeds. Bake in a preheated oven (180°C fan oven) for 20 minutes. Makes about 10 flatbreads.