Flatbreads with yoghurt dip

Name: flatbreads with yoghurt dip
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean
Ingredients: toe garlic; 40 g Pecorino Romano; 300 g Greek yoghurt; 1,5 tl salt; 4 el extra virgin olive oil with basil; 50 g fresh pomegranate seeds container of 120 g; 250 g ricotta; 2 el tap water; 200 g spelt flour bag 1 kg; 1 tl baking powder; 4 el traditional olive oil

The official name of the dip is labneh, after the Lebanese word laban (yoghurt). Labneh is nice and fresh at the flatbread.

Ingredients

Kitchen Stuff

1 rolling pin

Directions

Slice the garlic. Grate the Pecorino.
For the dip (the labneh) mix the yogurt, garlic, salt and basil oil together and scoop in a nice, low dish.
Sprinkle with the pomegranate seeds and drizzle with the rest of the basil oil.
Mix the ricotta with the Pecorino and make 4 rolls with wet hands.
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.
Roll out the bread roll with the rolling pin onto a floured worktop until round of Ø 13 cm.
Place a ball of cheese in the middle of each dough piece. Fold the dough over the cheese.
Turn around and carefully roll out the rolling pin onto a floured sheet to form a flatbread of Ø 15 cm.
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.
Serve the loaves with the labneh. Yummy! .