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Garlic cheese flatbread

Garlic cheese flatbread

Preparation time:
90 min
Difficulty level:

Nutritional values:

50 g
13 g
23 g


Cow's milk, whole milk (3,5% fat)Cow's milk, whole milk (3,5% fat) 25 ml
YeastYeast 1 g
Garlic (fresh)Garlic (fresh)⅞ (2,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
paprika powder (sweet)paprika powder (sweet) 1 Pinch(s)
Gouda cheese (48% fat)Gouda cheese (48% fat) 18 ¾ g
sour cream, sour cream (24% fat)sour cream, sour cream (24% fat) 18 ¾ g
Wheat flourWheat flour 62 ½ g
Rapeseed oilRapeseed oil 12 ½ ml
Spring onions, scallions (fresh)Spring onions, scallions (fresh)½ (20 g)
Natural yogurt (3,8% fat)Natural yogurt (3,8% fat) 12 ½ g


Step 1:
Put the flour in a bowl, make a well in the middle, pour in half of the lukewarm milk and add the yeast. Mix with a little flour and leave covered for about 30 minutes.
Step 2:
Peel the garlic, chop finely and put in 50 ml of water.
Step 3:
Add the remaining lukewarm milk, 1.5 times the milk in water and a little salt. Knead everything into a smooth dough. Cover and let rise again for about 30 minutes.
Step 4:
Grate the Gouda. Mix the yogurt with sour cream and season with salt, bell pepper and paprika powder. Wash the spring onion and cut into rings.
Step 5:
Oil your hands, tear off small portions of dough and form them into small patties about 15-20 cm in diameter. Spread the patties thinly and fry with oil in a deep pan for about 1 minute per side. Then drain on kitchen paper.
Step 6:
Brush the flatbreads with garlic water and garnish with sour cream, cheese and spring onions.

Macronutrient distribution:

The recipe Garlic cheese flatbread is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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