Grilled rye and spelt flatbread with ham and cottage cheese

FOR THE DOUGH

• 20 g fresh yeast
• 1 tbsp sugar
• 350 ml lukewarm water
• 250 g rye flour
• 350 g spelt flour
• 15 g salt
• Flour to work with
• Vegetable oil for rubbing
• the flatbread

FOR THE HERBAL COTTAGE CHEESE

• 100 g mixed herbs,
• z. E.g. leaf parsley, chervil,
• Mint, tarragon
• 400 g cottage cheese
• 1 tsp honey
• Zest and juice of 1 organic lime
• 2-3 tbsp olive oil
• Salt from the mill
• Ground pepper

FOR THE COATING

• 2 red onions
• 2 handfuls of wild herb salad
• 80 g air-dried ham

Preparation

1. To make the dough, crumble the yeast and dissolve in the water together with the sugar while stirring. Place in a mixing bowl with the flour and salt and knead into a firm dough for several minutes using a hand mixer. Then cover with cling film and leave to rise at room temperature for approx. 1 hour.
2. To make the cottage cheese, pick the herbs and chop finely, depending on their texture. Then mix with the cottage cheese, honey, zest, lime juice and oil and season with salt and pepper.
3. For the topping, peel and halve the onions and cut into thin slices. Clean the herb salad.
4. Preheat the grill to 140 °C with the lid closed.
5. Divide the dough into 4 pieces and shape into patties on a floured work surface. Then rub with oil on both sides. Grill the flatbreads over a direct heat with the lid closed for 5-6 minutes on each side. Then remove from the grill and leave to cool.
6. Spread the finished patties with herb cottage cheese and top with onions, lettuce and ham.