SABI creamy flatbread with wild garlic

Ingredients

15 g yeast
300 ml SABI milk
500 g plain flour
1 tsp sugar
1 tsp salt
10 g SABI butter
2 tbsp SABI sour cream

Cream:

200 ml SABI sour cream
2 tbsp chopped wild garlic
1 tsp salt

Procedure

1. Wash fresh wild garlic in cold water and dry on a towel. Prepare a yeast starter from yeast, sugar, a little milk, and salt, then pour into flour. Add melted SABI butter and SABI sour cream, knead dough and let rise.

2. Finely chop dried wild garlic and salt it. Add to SABI sour cream and mix to a smooth creamy consistency.

3. Roll out risen dough (about the size of a baking tray), place on a tray lined with baking paper, and spread garlic cream on top. Bake at 180°C for about 20 minutes.

Why consume wild garlic?

• - cleanses the body
• - benefits stomach and intestinal system
• - lowers blood pressure
• - has antibiotic and anti-inflammatory effects
• - clears mucus from lungs and bronchi and eases breathing difficulties
• - acts against intestinal parasites
• - promotes body rejuvenation