PureSpelt cauliflower flatbread
Preliminary time: approx. 4 hours
Preparation time: approx. 45 minutes
Baking or cooking time: approx. 20 minutes
To serve four, 8 flatbreads
400 g of PureSpelt semi-white or bread flour (Ruchmehl)
1 1/3 teaspoons of salt
2 teaspoons of sugar
5-10 g of yeast, crumbled
1 dl of milk
Approx. 1 dl of water
40 g of butter, cut into pieces
50 g of natural yoghurt
2-3 tablespoons of butter
2 cloves of garlic, pressed
Approx. 600 g of cauliflower, with leaves as desired, divided into florets
1-2 tablespoons of frying butter or rape seed oil
2-3 cloves of garlic, pressed
Curry powder, paprika
Approx. 360 g of natural yoghurt
1/2 cucumber, sliced
1-2 handfuls of cherry tomatoes, halved
1 red onion, cut into rings
2-3 figs, cut into slices
Flat-leaf parsley and violet basil, according to taste
A little parsley oil or pesto
For the dough, mix together the flour, salt and sugar. Add the yeast, milk, water, butter and yoghurt to the flour and knead briefly to form a soft, smooth dough. Cover the yeast dough and leave it to rise for 3-4 hours at room temperature or 1 hour at room temperature and overnight in the refrigerator until it has doubled in volume. Punch down or fold several times during this period.
Cut the dough into 8 equal pieces, roll each out to form an oval of approx. 15 x 25 cm and bake briefly in portions on both sides in a hot frying pan without fat. Take out and keep warm. Heat the butter and garlic briefly, spread on the pancake before topping.
For the topping or filling, fry the cauliflower and garlic in the cooking butter, season and continue frying until just tender.
Shortly before serving, cover each flatbread with the cauliflower and the remaining ingredients, roll up as desired and enjoy fresh.
IG Dinkel, Judith Gmür-Stalder