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🍽️ Sheet Pan Wild Garlic Flatbread

672 kcal · 30 min · 4 servings

Ingredients

• 90 g rye flour (Type 1150)
• 160 g spelt wholemeal flour
• 1 packet dry yeast
• salt
• 1 pinch ground anise
• 3 tbsp olive oil
• 400 g large carrots (3 large carrots)
• 0.5 tsp ground coriander
• 1 bunch wild garlic
• 70 g sour cream
• 30 g aged Gouda (1 piece)

Instructions

1. 1. Put rye flour, 150 g spelt flour, dried yeast, 1/2 tsp salt, and anise into a bowl. Add 150 ml lukewarm water and 2 tbsp olive oil.
2. 2. Knead everything with the dough hooks of the hand mixer until smooth. Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 35 minutes until the volume has doubled.
3. 3. Dust the work surface with the remaining spelt flour, place the dough on it, and knead it again. Roll the dough on a sheet of baking paper into an oval flatbread (approx. 25 x 40 cm) and transfer it to a baking sheet using the paper.
4. 4. Prick the yeast dough several times with a fork, cover it with a kitchen towel, and let it rise for another 25 minutes in a warm place.
5. 5. Peel the carrots and slice them lengthwise into thin slices using a vegetable peeler.
6. 6. Heat the remaining oil in a non-stick pan. Sauté the carrots and cook them covered on low heat for about 8 minutes. Season with salt and coriander.
7. 7. Bake the dough flatbread in the preheated oven at 250 °C (convection 220 °C, gas: highest setting) on the middle rack for 10–15 minutes.
8. 8. Wash the wild garlic and shake it dry. Set aside some leaves, chop the rest finely, and stir it into the sour cream.
9. 9. Shave the Gouda into thin slices.
10. 10. Immediately after baking, spread the wild garlic cream on the hot flatbread. Add the carrots and Gouda on top. Garnish with the remaining wild garlic leaves. Serve the wild garlic flatbread hot.

Nutrition per serving

• kcal: 672
• Protein: 21 g · Fett/Fat: 25 g · Carbs: 87 g