Flatbread with homemade garlic butter
Fragrant, freshly baked flatbread and creamy, homemade garlic butter - what could be better? This recipe is not only incredibly tasty, but also very easy to prepare. The flatbread is soft and fluffy and has a crispy crust. The homemade garlic butter is creamy and spicy at the same time and makes the flatbread an absolute delight. Whether as a side dish for dinner or as a snack between meals - this recipe is guaranteed to be a hit on any occasion.
Preparation time 120 minutes
Cooking time 120 minutes
Ingredients
Ingredients for 4 portions
For the flatbread
- 200 g wheat flour
- 1 tsp dry yeast
- 1 tbsp olive oil
- Salt
For the garlic butter
- 1 garlic bulb
- 1 small white garlic clove
- 4 black garlic cloves
- 1 ½ tsp caraway seeds
- 100 g soft butter
- 1 tsp oil
- Salt flakes
- Black pepper
- Parsley
- Salt
- Pepper
For the topping
- 2 tomatoes
- 2 black garlic cloves
- 1 teaspoon thyme leaves
- 1 tsp oregano leaves
- Salt flakes
- Pepper
Preparation
- Place the flour, yeast, oil and ½ teaspoon of salt in a large bowl.
- add 120 ml lukewarm water and mix until smooth.
- Place the dough on a lightly oiled work surface.
- Now knead the dough for 5 minutes until it is soft and elastic. If the dough sticks, add a little more oil.
- Put the kneaded dough back into a bowl, cover with a kitchen towel and leave to rise in a warm place for at least 1 hour.
- Then cut the dough into 4 pieces and shape into balls.
- Cover these balls again with a cloth and leave to rest once more.
- Preheat the SEVO to 200 degrees.
- Cut off the top fifth of the garlic bulb so that the cloves are exposed.
- Drizzle the tuber with 1 teaspoon of oil and add a little salt and pepper.
- Wrap the bulb in aluminum foil and cook in the hot SEVO with the lid closed for about 40 minutes until the toes are soft.
- Now you can remove the foil and press out the toes as soon as the tuber has cooled down.
- Place the black and white garlic cloves in the food processor and chop finely.
- Place everything in a mortar and pestle, season with 1 ½ tsp salt flakes and a pinch of pepper and blend.
- Put the parsley, caraway seeds and butter in a separate bowl and mix everything together well.
- Cut the tomatoes into small cubes and place in a sieve to drain.
- Preheat the SEVO to 240 degrees.
- Now flatten the pieces of dough by hand and pull them apart.
- Now bake the formed flatbreads in the SEVO with the lid closed on baking paper or the plancha for approx. 7-8 minutes.
- Spread the baked flatbreads with about 1 tbsp of garlic butter, grate the tomatoes and add some sliced black garlic.
- Garnish the sandwiches with herbs, salt and pepper and serve.
