Crispy Sour Cream Flat Bread with Bavaria blu
- 50 g regular quark, lowfat
- 2½ tablespoons olive oil
- 3½ tablespoons water
- 3 tablespoons milk
- 150 g flour
- 1 level teaspoon baking powder
- Flour to roll out
- 100 g bacon
- 150 g Bavaria blu "tasty blue"
- 1 onion
- 150 g sour cream
- salt, mill pepper
- 1 pinch savory
- 4 tablespoons cress
Pre-heat the oven to 200 °C. Mix the quark with the oil, water, milk and a pinch of salt. Run the flour and baking powder through a sieve and knead together to form a smooth dough. Wrap the dough in cling film and leave to rest at room temperature for 15 minutes (this makes it easier to roll the dough out thinner).
While you're waiting, slice the bacon and Bavaria blu into 1 cm thick slices. Chop the onion into fine strips. Stir the sour cream until smooth and season with salt, pepper and savory to taste.
Flour the surface, roll out the dough into 4 thin oval shapes, and place on a baking tray lined with baking paper. Spread the sour cream over the dough leaving 1-2 cm around the edges. Sprinkle with the bacon and onion. Place on the bottom shelf of the oven and bake for approx. 15 minutes until golden brown. Remove from the oven, add the Bavaria blu slices and bake for a further 30 seconds. Sprinkle with fresh cress and serve warm.