Mushroom and cheese stuffed flatbreads

Name: Mushroom and cheese stuffed flatbreads
Ingredients: 450 g flour; 25 g fresh yeast; 1 teaspoon sugar; 2 tablespoons sour cream; 1/4 teaspoon salt; 240 ml warm milk; 3 tablespoons oil; 180 g sliced and drained mushrooms; 1000 ml water; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 7 slices pork loin; 175 g cheese

Pasta/Pizza - Mushroom and cheese stuffed flatbreads by Roxana I. - Recipia

Mushroom and cheese stuffed flatbreads are browned in a skillet, with pork loin in the middle. The sour cream dough stays soft, and the cheese stretches when you tear one open while it's warm. I eat them torn in half, while the filling is still hot. Prep: 30 minutes. Cook: 65 minutes. Rest: 70 minutes. Total time: 165 minutes. Servings: 4. Approximately 760 kcal and 34 g protein per serving.

Ingredients

450 g flour
25 g fresh yeast
1 teaspoon sugar
2 tablespoons sour cream
1/4 teaspoon salt
240 ml warm milk
3 tablespoons oil
180 g sliced and drained mushrooms
1000 ml water
1/2 teaspoon salt
1/4 teaspoon ground pepper
7 slices pork loin
175 g cheese

Preparation

1. Sift the flour into a bowl. Rub the yeast and sugar together until the yeast dissolves, then add them to the flour along with the sour cream and 1/4 teaspoon salt. 2. Gradually pour in the 240 ml warm milk and knead until you have an elastic, slightly sticky dough. Add the 3 tablespoons oil and knead for another 5 minutes. 3. Cover the dough with a tea towel and leave it to rise for 60 minutes, away from drafts, until it has almost doubled in size. 4. Rinse the mushrooms. Boil them in 1000 ml water with 1/2 teaspoon salt and 1/4 teaspoon ground pepper for 20 minutes, until thoroughly heated and soft. Drain them and leave to cool for 10 minutes. 5. Coarsely grate the cheese and cut the pork loin into small cubes. 6. Divide the dough into 9 pieces. On a work surface dusted with a little flour, roll each piece into a thin, slightly rectangular sheet. Put mushrooms, pork loin and cheese on one half, fold the other half over and press the edges together firmly. 7. Heat a nonstick skillet over medium heat. Cook the flatbreads one at a time for about 5 minutes each, turning once, until browned spots appear on both sides. Serve warm.

Notes

For a meat-free filling, replace the pork loin with 100 g more mushrooms; the dough contains gluten and dairy. Jarred mushrooms may already be salted, so taste one before adding salt to the boiling water. Firmer cheese is easy to grate, while very soft cheese may ooze out of the flatbreads as it melts. If the dough springs back as you roll it out, leave it on the counter for a few minutes before continuing. I start the dough almost three hours before the meal so the rising and cooling don't make me rush. Keep the flatbreads in the fridge for up to 3 days and reheat them in a dry skillet. You can serve them with a green salad.