Blackroot Flatbread
Try the delicious blackroot flatbreads from Spoonsparrow or one of our other healthy recipes!
Ingredients
- 21 g fresh yeast
- 500 g whole wheat rye flour
- Salt
- 3 tbsp olive oil
- 400 g blackroot
- 3 tbsp Lemon juice
- 0.5 bunch spring onions
- 130 g smoked tofu
- 200 g sour cream (10% fat)
- 1 egg
- Pepper
- dried Marjoram
- 1 handful watercress
Instructions
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1.
Dissolve the yeast in 250 ml lukewarm water. Knead the flour with 1 tbsp salt, the oil and the yeast into a smooth dough and let it rise covered for at least 30 minutes.
-
2.
Brush the blackroots under running water, peel them and cut into about 5 cm long pieces. Boil in a pot with 1 liter water, 1 tsp salt and lemon juice for about 20 minutes. Drain, shock in cold water and let drain. Wash and trim the spring onions, slice into rings. Cube the tofu. Whisk the sour cream with the egg and season with salt, pepper and a little marjoram. Knead the dough again on a floured surface and divide into 10-12 pieces, shaping each into a flatbread.
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3.
Top the rye flatbreads with blackroot, half of the spring onions and tofu, then spread the sour cream mixture over them. Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for 25 minutes. Sprinkle with remaining spring onions and watercress before serving.
