Sweet Yeast Flatbread with Cherries

Ingredients

• 150 ml milk (1.5% fat)
• 0.25 cube yeast
• 300 g spelt flour type 1050
• 50 g coconut blossom sugar
• 100 g yogurt butter (room temperature)
• 1 Organic lemon
• 400 g low‑fat quark
• 100 g yogurt (10% fat)
• 250 g sweet cherries
• 1 tbsp liquid honey
• 2 sprigs mint (optional)

Instructions

1. 1.

   Warm the milk in a small pot until lukewarm. Break in the yeast, stir thoroughly and cover for about 10 minutes.

2. 2.

   Add the flour to a mixing bowl and press a well into the center. Add half of the coconut blossom sugar.

3. 3.

   Cut the yogurt butter into small pieces and place on the edge of the flour.

4. 4.

   Pour the warm yeast milk into the well and knead everything with the dough hooks of a hand mixer until a smooth yeast dough forms. Cover and let rise in a warm spot for about 40 minutes.

5. 5.

   Meanwhile, rinse the lemon hot, dry it, grate half of its zest finely. (Use the rest of the lemon elsewhere.)

6. 6.

   Whisk the lemon zest with quark, yogurt and remaining sugar in a bowl and refrigerate.

7. 7.

   Knead the yeast dough vigorously on a lightly floured surface with your hands, then roll it into an oval flatbread about 38x25 cm.

8. 8.

   Line a baking tray with parchment paper, place the dough flatbread on it and let rise again covered for 15 minutes in a warm spot. In the meantime wash, dry and pit the cherries.

9. 9.

   Bake the risen yeast flatbread on the middle rack of a preheated oven at 200 °C (convection: 180 °C, gas: level 3) for about 20 minutes. Remove and let cool completely on a wire rack or inverted baking sheet in about 30 minutes.

10. 10.

    Spread the lemon quark over the flatbread with a rubber spatula, top with cherries and drizzle honey. Garnish with mint leaves if desired, cut into 12 pieces and serve.