Creamy Flatbread Without Yeast

Ingredients

• 250 g spelt flour type 1050 (+2 tbsp for handling)
• 1.5 tsp Baking Powder
• ½ tsp salt
• 350 g sour cream
• 1 egg
• 250 g pre‑cooked beetroot
• Pepper
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Honey
• 2 handfuls herbs and sprouts (≈5 g each)

Instructions

1. 1.

   Knead flour, baking powder, ½ tsp salt, 200 g sour cream, and egg into a smooth dough that releases from the work surface. Line two baking trays with parchment paper.

2. 2.

   Slice beetroot thinly. Whisk remaining sour cream until smooth and season with salt and pepper.

3. 3.

   On a floured surface, knead the dough, divide it into four pieces, and roll each into a thin flatbread. Place on the trays, brush with the sour‑cream mixture leaving a narrow border. Top with beet slices and bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for 10–15 minutes until golden brown.

4. 4.

   Meanwhile whisk oil, vinegar, and honey together, seasoning with salt and pepper. Wash herbs and sprouts, drain well, then chop the herbs. Sprinkle both over the flatbreads and drizzle with the vinaigrette.