Ramson Flatbread

Combine 150 grams (approximately 1 1/4 cup) spelt flour and 90 grams (approximately 3/4 cup) rye flour, dry yeast, 1/2 teaspoon salt and anise seed in a bowl.  Add 150 ml (approximately 5 ounces) lukewarm water and 2 tablespoons olive oil.

Knead using the dough hook of a hand mixer until smooth. Cover mixing bowl with a clean kitchen towel and allow the dough to rise in a warm spot for about 35 minutes or until dough volume has doubled.

Sprinkle work surface and dough with remaining spelt flour, and knead the dough again. Cut the dough into small oval-shaped pieces of about 25 x 40 cm (approximately 10 x 16 inches)  and roll out to flatten. Place dough rounds on a baking sheet that has been lined with parchment paper.

Prick dough with a fork several times, cover with a kitchen towel and allow to rise for an additional 25 minutes in a warm place.

Meanwhile, peel carrots and shave into thin slices using a vegetable peeler.

Heat the remaining oil in a non-stick pan. Sauté carrots, then cover and cook for another 8 minutes over low heat. Season with salt and coriander.

Bake dough rounds in a preheated oven at 250°C (fan 220°C, gas: high level) (approximately 475°F/convection 425°F) and bake on the middle rack for 10-15 minutes.

Meanwhile, rinse ramsons and pat dry. Reserve a few leaves, chop the rest finely and combine chopped leaves with sour cream.

Shave Gouda into thin slices.