Wild Garlic Flatbread

Ingredients

• 12 g yeast (0.25 cube)
• 0.5 tsp honey
• 150 g spelt wholemeal flour (plus extra for working surface)
• 150 g wheat wholemeal flour
• 2 tbsp olive oil
• Salt
• 2 red bell peppers
• 120 g wild garlic (with blossoms)
• 150 g Emmental cheese
• 3 eggs
• 250 g sour cream
• Pepper
• 1 tsp fennel seeds

Instructions

1. 1.

   Dissolve the yeast in a bowl with honey and about 150 ml lukewarm water. Add both flours, olive oil and 1 tsp of salt and knead everything into a smooth dough. Let it rise covered in a warm, draft-free place for about 1 hour.

2. 2.

   Meanwhile, wash, halve, peel and dice the bell peppers. Wash, clean, spin dry and slice the wild garlic. Set aside the wild garlic blossoms. Grate the cheese. Mix the eggs with the sour cream and cheese in a bowl. Mix in the wild garlic and bell pepper cubes and season with pepper and salt as needed.

3. 3.

   Knead the dough again on a floured surface and roll it out thinly. Place it on a baking sheet lined with parchment paper, prick it several times with a fork and spread the wild garlic cream on it, leaving a small border. Sprinkle with fennel seeds and bake in a preheated oven at 240 °C (Fan 225 °C; Gas: Mark 3–4) for about 17 minutes until golden brown and crispy. Sprinkle with wild garlic blossoms and bake for another 2-3 minutes to finish.