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Ingredients
Flat Bread with Herbed Cream Topping (Rahmfladen)
- For the dough
- ½ cube fresh Yeast (21 grams or approximately 1 oz)
- 200 grams Pastry flour
- 150 grams Rye flour
- 1 tsp salt
- 3 Tbsps olive oil
- Pastry flour (for working the dough)
- For the topping
- 6 Tbsps freshly chopped Fresh herbs (such as chives, parsley, chervil, thyme, oregnao)
- 350 grams Sour cream
- 200 grams Quark
- 2 eggs
- 3 Tbsps freshly grated Parmesan
- freshly ground peppers
- lemon juice
For the dough, mix the yeast until smooth with 150 ml (approximately 1/2 cup) of lukewarm water. Mix the two flours with the salt in a bowl, make a well in the center, pour in the yeast mixture and the oil and knead by hand to make a smooth dough. If necessary add a little more flour or water.
Place the dough on a floured surface and knead for about 10 minutes vigorously, cover and let rest for about 1 hour.
Preheat the oven to 200°C (approximately 400°F).
Mix the herbs with the sour cream, quark, eggs and cheese, season with salt and pepper and a dash of lemon.
Roll out the dough on a floured work surface into a thin oval and place on a baking sheet lined with parchment paper. Brush with the sour cream mixture and bake in the preheated oven for 20-25 minutes. Remove and serve immediately.
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |