PureSpelt Chickpea Flatbread
Preliminary time: 3-4 hours (or overnight) rising time
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 20 minutes
Serves 2-4 (2 round flatbreads, each approx. 25 cm in diameter)
Dough
250 g PureSpelt dark flour (Ruchmehl)
1/2 tsp salt
5 g fresh yeast, crumbled
approx. 150 ml water
1-2 tbsp rapeseed or olive oil
Topping
100 g crème fraîche
1 onion, sliced
1 clove of garlic, minced
200 g white cabbage, finely sliced
1 piece ginger, minced
1 can chickpeas, drained, approx. 240 g
1 tbsp rapeseed or olive oil
1 tsp smoked paprika
pinch salt
2 balls Mozzarella, approx. 300 g, shredded
4 tbsp Sbrinz cheese, grated
freshly ground pepper
flat-leaf parsley, to garnish
1
Dough: mix the flour and salt. Add the yeast, water and oil and mix briefly to form a soft dough. Cover and let rise in a cool place for 3-4 hours or overnight, occasionally stretching and folding the dough.
2
Split the risen dough in two and, using a bit of flour, roll each piece into a round about 25 cm in diameter. Place on parchment-lined baking sheets and briefly let rise again.
3
Topping: Spread both of the rounds with crème fraîche, leaving a rim of about 1.5 cm. Top with onion, garlic, cabbage and garlic. Mix the chickpeas with oil, paprika and salt and add to the rounds, along with the mozzarella. Sprinkle with Sbrinz and season to taste.
4
One at a time, bake the flatbreads in the bottom of an oven preheated to 210 °C convection or pizza setting (230 °C conventional). Before serving, garnish with parsley.
Tips
This is a great way to use leftover, home-cooked pulses and legumes. Why not try lentils or beans?
Source:
IG Dinkel, Judith Gmür-Stalder
