Pasta Asciutta Flatbread

Ingredients for 2 servings:

• 250 g sauce (Pasta Asciutta or Bolognese)
• 200 g spelt flour type 630
• ½ tsp salt
• 10 g yeast, fresh
• 1 pinch(s) of sugar
• 60 ml water
• 1 tbsp extra virgin olive oil
• 4 tbsp Parmesan, freshly grated
• 1 tbsp sour cream
• 4 tbsp cream

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours 30 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 5 hours 8 minutes

Recycling leftovers

Mix the flour with salt and make a well in the center. Crumble the yeast into it, sprinkle with a little sugar, and dissolve the mixture in 3 tablespoons of lukewarm water. Cover the starter dough and place it in the oven with the light on for half an hour to rise. Now knead the dough with 60 ml of lukewarm water and the oil until you have a smooth dough that pulls away from the sides of the bowl. Cover again and place it back in the oven. Let it rise for at least 4 hours. Refrigerating overnight is even better. Divide the dough and roll out two thin flatbreads on a floured baking sheet. Spread each flatbread with 125 g of the prepared Bolognese sauce and bake in a preheated oven at 220°C for about 8 minutes. In the meantime, mix the Parmesan cheese with the sour cream and cream. After 8 minutes, spread the Parmesan mixture over the flatbreads and bake for another 5 minutes, until the cheese has reached the desired degree of browning.