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🍰 Sweet Rhubarb Flatbreads

191 kcal · 30 min · 4 servings

Ingredients

• 370 g spelt flour Type 1050
• 275 ml milk (1.5% fat)
• 0.5 cube yeast
• 50 g coconut blossom sugar
• 50 g yogurt butter
• 0.5 organic lemon
• 400 g rhubarb
• 1 vanilla pod
• 250 g yogurt (0.1% fat)
• 50 g sliced almonds

Instructions

1. 1. Put 350 g of flour into a large bowl.
2. 2. Gently warm the milk in a small saucepan.
3. 3. Crumble the yeast into the hand-warm milk.
4. 4. Stir the yeast with coconut blossom sugar until it has completely dissolved.
5. 5. Melt the butter in another small saucepan.
6. 6. Let the melted butter cool down briefly.
7. 7. Rinse the half lemon under hot water.
8. 8. Dry the lemon and grate the zest finely.
9. 9. Add the lemon zest to the yeast milk.
10. 10. Add the cooled butter to the yeast milk.
11. 11. Add a pinch of salt to the yeast milk.
12. 12. Pour the yeast milk mixture onto the flour.
13. 13. Knead everything with the dough hooks of a hand mixer until you have a smooth dough.
14. 14. Shape the dough into an elastic ball.
15. 15. Cover the bowl with a cloth.
16. 16. Let the dough rise in a warm place.
17. 17. Wait until the dough volume has doubled.
18. 18. This takes about 30 minutes.
19. 19. Wash the rhubarb in the meantime.
20. 20. Remove the ends and coarse fibers from the rhubarb.
21. 21. Slice the rhubarb into paper-thin slices.
22. 22. Put the rhubarb slices into a bowl.
23. 23. Halve the vanilla pod lengthwise.
24. 24. Scrape the seeds out of the vanilla pod.
25. 25. Stir the vanilla seeds smoothly into the yogurt.
26. 26. Chill the vanilla yogurt mixture.
27. 27. Press the risen dough briefly with your hands.
28. 28. Divide the dough into 12 equal pieces.
29. 29. Lightly dust the work surface with flour.
30. 30. Roll out each piece of dough into a flatbread.
31. 31. The flatbreads should each be about 12 cm in diameter.
32. 32. Line a baking sheet with baking paper.
33. 33. Arrange the dough flatbreads on the baking sheet.
34. 34. Top the flatbreads evenly with the rhubarb slices.
35. 35. Sprinkle flaked almonds over the rhubarb flatbreads.
36. 36. Preheat the oven to 250 °C.
37. 37. Use convection at 220 °C or the highest gas mark.
38. 38. Slide the tray onto the middle rack.
39. 39. Bake the flatbreads for 8 to 10 minutes.
40. 40. Take the flatbreads out of the oven.
41. 41. Serve the flatbreads while still warm with the vanilla yogurt mixture.

Nutrition per serving

• kcal: 191
• Protein: 6 g · Fett/Fat: 6 g · Carbs: 27 g