Sour Cream Pita

(*) Apero for 6#8 people, 24 pieces For the dough mix flour and salt, form a bulge. Melt yeast in a little water, pour in with remaining water. Knead into a smooth dough. Cover and let rise at room temperature until double.

Divide dough in half, roll out on a little flour to a thickness of 2#3 mm round (approx. 30 cm ø). Place on large oven trays covered with parchment paper.

Spread crème fraîche on top, leaving a 1#2 cm border free. Sprinkle Gruyère on top, season.

Bake in the lower part of the oven heated to 220 degrees with hot/circulating air for 10#15 min. Or bake with top and bottom heat and change the baking sheets after half the baking time.

Sprinkle with the herbs while still hot. Cut patties into 12 pieces each.Roll up from outside to inside, secure with toothpicks, garnish.

Tips Instead of Gruyère use Sbrinz, ricotta or blue cheese. In addition, spread chopped olives, nuts, fennel seeds, capers, bacon or ham strips evenly on the pancake and bake.

Serve 1 pita each as a main meal with leaf salad for one person.

Prepare patties ready, put them to cool for 2#3 hours with the lid closed, then bake.

Our tip: Use a delicious spicy bacon for a delicious touch!

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