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Flatbreads with yoghurt dip
The official name of the dip is labneh, after the Lebanese word laban (yoghurt). Labneh is nice and fresh at the flatbread.
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Ingredients
Directions
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Slice the garlic. Grate the Pecorino.
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For the dip (the labneh) mix the yogurt, garlic, salt and basil oil together and scoop in a nice, low dish.
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Sprinkle with the pomegranate seeds and drizzle with the rest of the basil oil.
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Mix the ricotta with the Pecorino and make 4 rolls with wet hands.
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Mix the rest of the ricotta with the water. Add the flour, the rest of the salt and the baking powder and knead into a cohesive dough. Divide into 4 balls.
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Roll out the bread roll with the rolling pin onto a floured worktop until round of Ø 13 cm.
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Place a ball of cheese in the middle of each dough piece. Fold the dough over the cheese.
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Turn around and carefully roll out the rolling pin onto a floured sheet to form a flatbread of Ø 15 cm.
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Heat two frying pans with 1 each olive oil in each pan and fry a flat bread in 3 min. Golden brown and done. Turn halfway. Bake 2 more.
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Serve the loaves with the labneh. Yummy! .
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Nutrition
410Calories
Sodium20% DV475mg
Fat40% DV26g
Protein24% DV12g
Carbs10% DV30g
Fiber16% DV4g
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