Flat bread with sour cream and mushrooms

ChefGomba gombás tejfölös lepény sonkás

Flat bread with sour cream and mushrooms


For the dough:

  • 500 g flour
  • 1 tespoon salt
  • 7 tablespoons olive oil
  • 1 pinch sugar
  • 400 g yeast
  • 100-200 ml water
  • 100 ml milk

For the topping:

  • 500 g mixed mushroom (white button mushroom, oyster mushroom, pioppino)
  • 450 ml sour cream
  • grated cheese
  • ham
  • dried tomato
  • olives
  • rosemary

Stir yeast into a little bit of milk with sugar. Add the rest of the ingredients. Knead dough until smooth and let it rise. Roll the dough thin and place in a round mold.

Easter flat bread: spread with sour cream and sprinkle with grated cheese and the ham previously chopped into squares, along with chopped scallions, raw champignon mushrooms and poplar mushrooms cut into small pieces, olives and a sprinkle of rosemary on top.

Place into oven preheated to 220°C and bake for 20-25 minutes.