Whole Wheat Pita Bread - cooking recipe

Ingredients

35 g sesame seeds
35 g flax seeds, ground
30 g fresh yeast, crumbled
1 tsp sugar
200 g whole wheat flour
250 g wheat flour (type 1050)
1 pinch salt
2 tbsp sunflower oil
250 tbsp natural yoghurt
5-6 tbsp milk
250 g tomatoes, seeded and diced
100 g radishes, cut into wedges
1 bunch chives, chopped
500 g low-fat quark
6 tbsp double cream

Preparation

Heat sesame seeds in a dry, heavy skillet over medium heat for 1 to 2 minutes or until golden brown and set them aside to cool. Mix the yeast, sugar and 1 cup of lukewarm water and stir until the yeast has dissolved. In a large bowl, mix the flours, most of the toasted sesame seeds, 3 1/3 tbsp of flax seed and 1 tsp salt. Add 2 tbsp of oil, the yogurt and yeast-water mixture and knead with the dough hook of handheld beaters or stand mixer for 3 mins. Cover, and keep in a warm place for about 45 mins.
Place the dough on a lightly-floured work surface and knead it briefly. Roll it out into an oval flatbread about 8 x 13 inch and put it on a baking sheet lined with parchment paper. Score the surface of the bread in a diamond shape and leave it in a warm place for 30 mins.
Preheat the oven to 400\u00b0F. Mix 1 tbsp of milk with 1 tbsp of oil. If the bread has risen significantly, brush it with the milk and oil mixture and sprinkle with the remaining sesame seeds and flax seeds. Bake the bread for 18-20 mins, then leave it on a wire rack to cool.
Mix the farmer's cheese, cream and 4-5 tbsp of milk. Stir in the tomatoes, radishes and chives and season to taste. Cut the bread into large pieces and serve with the tomato sauce on the side.