Schlappe Flaam

Ingredients for 1 servings:

• 250 g wheat flour type 550
• 10 g fresh yeast
• 1 tsp sugar
• 125 ml milk
• 50 g sugar
• 1 pinch of salt
• 50 g butter
• 175 g pear(s), dried
• 250 g plum(s), dried
• 1 tsp, leveled anise and coriander, ground
• 100 ml water
• 1 tbsp sugar, to taste
• 2 tbsp beetroot

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 20 minutes

Pear and plum flatbread – specialty from the Rhineland, for 6 pieces, for a 28 cm cake tin

Soak the pears and plums overnight in 100 ml of water, or more if needed. For the dough, mix the yeast with a little warm milk and 1 teaspoon of sugar. Put ⅔ of the sifted flour into a larger bowl. Make a well in the center of the flour and add the mixed yeast, then cover with a little flour. Cover the bowl with a towel or a lid and let the dough rise in a warm place. After about 15 minutes, the yeast should be bubbling. When it is, mix the flour with the yeast and gradually add the remaining ingredients, stirring until the dough bubbles. I always do this with a large wooden spoon. Then I knead the remaining third of the flour in by hand until the dough is no longer sticky. You can also add a little more flour. The best way to knead the dough is with the heel of your hand, repeatedly, until you have a soft, elastic dough. Then place it in a covered bowl in a warm place for about 30 minutes until it has doubled in size. Knead the dough again well and roll it out with a rolling pin to the size of a 28 cm cake tin. Let it prove in the tin for another 10 minutes. While the dough is proving, you can puree the fruit that was soaked overnight and add a little beetroot, anise, and coriander to taste. If the puree is still too thick, you can add a little more water. But not too much; it should be a nice, smooth paste. Spread the mixture on the base and perhaps smooth it out with a serrated spatula. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 20 minutes. When the edges of the cake start to brown slightly, it’s done. After baking, let it cool on a wire rack and perhaps sprinkle with a little sugar. Tip: You can also use just dried pears. Then increase the amount accordingly.