Sweet Rhubarb Flatbreads

Ingredients

• 370 g spelt flour type 1050
• 275 ml milk (1.5% fat)
• 0.5 cube Yeast
• 50 g coconut blossom sugar
• 50 g yogurt butter
• 0.5 Organic lemon
• 400 g rhubarb
• 1 vanilla pod
• 250 g yogurt (0.1% fat)
• 50 g almond flakes

Instructions

1. 1.

   Add 350 g flour to a bowl. Warm the milk slightly in a small pot.

2. 2.

   Crumble the yeast into the warm milk and stir with coconut blossom sugar until dissolved.

3. 3.

   Melt the butter in another small pot and let it cool slightly.

4. 4.

   Wash, dry, and finely grate the zest of half a lemon.

5. 5.

   Combine lemon zest, yeast‑milk mixture, butter, and a pinch of salt with the flour. Knead with a hand mixer’s dough hooks into a smooth, elastic ball.

6. 6.

   Cover with a cloth and let rise in a warm place until doubled in size; this takes about 30 minutes.

7. 7.

   Meanwhile wash, trim, and slice the rhubarb into very thin rounds. Place in a bowl.

8. 8.

   Split the vanilla pod lengthwise, scrape out the seeds, mix with yogurt in a small bowl, stir smooth, and set aside cold.

9. 9.

   Punch down the risen dough briefly by hand. Divide into 12 pieces, dust a work surface with flour, and roll each piece into a flatbread about 12 cm in diameter.

10. 10.

    Line a baking sheet with parchment paper. Arrange the flatbreads on it and spread rhubarb evenly over each one.

11. 11.

    Sprinkle almond flakes on top. Bake in a preheated oven at 250 °C (220 °C fan, gas: highest setting) on the middle rack for 8–10 minutes. Remove and serve warm with vanilla yogurt.