Flatbreads with cheese and seeds
Flatbreads with telemea and seeds When I want something filling, without complicated filling, I make these flatbreads with telemea, flakes, and seeds. The dough is prepared simply, with fresh yeast, and the grated telemea goes directly into the mixture. After rising, the pieces are placed in a tray, brushed with egg, and sprinkled with seeds, coarse salt, and flakes. They come out golden brown on the outside, with a salty cheese flavor and a consistent texture. Quick Info Preparation time: about 20-30 minutes, not including the time for shaping Rising time: 20-30 minutes Baking time: at least 30 minutes, until the flatbreads are golden brown Minimum total time: about 50-60 minutes, plus the time needed for shaping and placing the flatbreads in the tray Servings: the number of flatbreads varies depending on the size of the pieces pulled from the dough Difficulty: easy Recipe type: homemade flatbreads, suitable for snacks, breakfast, or lunchboxes Ingredients For the dough: 400 ml warm water 1 packet of fresh yeast 1 teaspoon sugar Salt, to taste About 600 g white flour 250 g cow telemea, finely grated 100 g rye or oat flakes 1 tablespoon ground flaxseeds, processed in a food processor 4 tablespoons oil For finishing: 1 beaten egg Flaxseeds Sesame seeds Coarse salt Rye or oat flakes The amount of flour is indicative. Add it gradually until the dough becomes soft and elastic without being tough. The telemea is already salty, so the salt in the dough is added to taste. Preparation method 1. Put the fresh yeast in a bowl and add the sugar and salt. Mix until the yeast becomes liquid. This step is easily done with a spoon, and there's no need to use water to dissolve the yeast. 2. Pour the warm water over the yeast. The water should be just warm, not hot, so the yeast remains active. 3. Add the rye or oat flakes and the ground flaxseeds. Mix to distribute the ingredients in the liquid. 4. Put the finely grated telemea in the bowl. Finely grating helps the cheese incorporate better into the dough and prevents large chunks. 5. Start adding the flour gradually. Knead until you get a fairly soft but elastic dough. Do not add all the flour at once, as the necessary amount may vary slightly depending on the telemea and how it absorbs the flour. 6. When the dough has come together, add the oil gradually, one tablespoon at a time. Knead after each addition until the oil is absorbed. 7. Cover the dough and let it rise for 20-30 minutes. No long rising is needed for this recipe. 8. After rising, pull pieces from the dough, depending on the size you want the flatbreads to be. Lightly dust each piece with flour and place it in a tray lined with baking paper. There's no need to overwork the dough, especially if it's soft. 9. Beat the egg and brush the flatbreads on the surface. Sprinkle with flaxseeds, sesame seeds, coarse salt, and rye or oat flakes. 10. Place the tray in the preheated oven and bake the flatbreads for at least 30 minutes until they are nicely browned. The basic recipe does not specify the oven temperature, so it is important to monitor the browning of the surface and the baking of the dough before removing the tray. 11. Let the flatbreads cool slightly before serving. They are delicious warm but can also be enjoyed after cooling. Why I make the recipe often It’s a practical recipe when I want filling baked goods, with cheese already included in the dough. No separate filling needs to be prepared, and the seeds and flakes provide a pleasant taste and a more substantial texture. The flatbreads can be made smaller for snacks or larger if you want to serve them alongside a meal. Tips Add the flour gradually and stop when the dough is soft and elastic. A dough too loaded with flour can result in tougher flatbreads. The telemea should be finely grated, as it mixes more evenly into the dough. If it is very salty, reduce the amount of salt added separately. The oil is added at the end, one tablespoon at a time. This way, it incorporates more easily, and the dough remains more pleasant to knead. The flakes sprinkled on top may brown faster than the dough, so watch the overall color of the flatbreads and do not remove them just because the topping has colored. The baking time is at least 30 minutes but may depend on the size of the flatbreads and the oven. They are done when they are nicely browned. Substitutions Rye flakes can be replaced with oat flakes, both in the dough and for decoration. The recipe allows for either of these options, in the same amount mentioned. Cow telemea is used in the basic recipe. If you choose another cheese, the taste and salt level may differ, so the salt in the dough must be adjusted carefully. The flaxseeds in the mixture must be ground, according to the recipe. Whole flaxseeds and sesame seeds are used for decoration. Variations You can make flatbreads smaller or larger, depending on how you want to serve them. The amount of dough can be divided according to preference without changing the composition. For a different appearance, you can sprinkle only flaxseeds and flakes on top, or you can use the complete combination from the recipe: flaxseeds, sesame, coarse salt, and flakes. Serving ideas The flatbreads can be served plain, warm, or cooled, as a snack or for breakfast. They are also suitable for lunchboxes, especially if made in smaller pieces. They can accompany a meal instead of bread, as they already contain telemea and flakes in the dough. Frequently asked questions Can dry yeast be used? The recipe is formulated for a packet of fresh yeast. To avoid changing the proportions, it is preferable to use fresh yeast, as indicated in the ingredient list. How much flour should be added exactly? The indicated amount is about 600 g. Flour is added gradually until the dough becomes soft and elastic. It may not be necessary to use the entire amount, or adjustments may be needed depending on how much liquid the dough retains. Why is the oil added at the end? The oil is added after the dough has formed, one tablespoon at a time. This way, it incorporates in a controlled manner, and there is no need to add more flour at the beginning to compensate for a dough that is too soft. Can I make the flatbreads without the egg on top? The egg is used to brush the surface before sprinkling the seeds and flakes. If omitted, the flatbreads can still be baked, but the decoration will not have the same adherence and browning. How do I know they are baked? The flatbreads should be nicely browned on the surface after at least 30 minutes of baking. The size of the pieces and the characteristics of the oven can influence the final time, so visual checking remains important. Nutritional values The values are estimates, as they depend on the type of telemea, flour, flakes used, and the final number of flatbreads. For the entire amount of dough and decoration, the recipe can have approximately: 3,900-4,100 kcal 120-125 g protein 520-540 g carbohydrates 115-125 g fat If the dough is divided into 10 flatbreads, one piece would have approximately: 390-410 kcal 12 g protein 52-54 g carbohydrates 11-13 g fat These values are not exact and do not include any differences due to the amount of salt or the seeds used for decoration. Storage and reheating After cooling, the flatbreads should be stored in a closed container or a well-sealed bag to prevent drying out. They are best in the first few days when the dough remains softer. For reheating, they can be placed for a short time in the oven until they become pleasantly warm again. They can also be consumed at room temperature. If they have been refrigerated, reheating helps them regain a more tender texture.
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