John Myers
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Savory Baking: Flatbreads with Pear, Cranberries, Onions and Soft Cheese
The perfect savory baking: flatbreads with pear, cranberries, onions and soft cheese recipe with a picture and simple step-by-step instructions.
The flatbreads
- 200 g Spelled flour type 630
- 4 g Yeast fresh
- 0,5 teaspoon Salt
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Freshly chopped rosemary
- Water
- Extra virgin olive oil
The topping
- 1 piece Fresh and ripe pear
- 1 piece Red onion big
- 2 tablespoon Cranberries from the glass
- 200 g Soft cheese double cream setting
- 2 tablespoon Extra virgin olive oil
The flatbreads
- Put the flour with the yeast, salt and oil in a mixing bowl and stir well. Now slowly add small amounts of water – the amount is missing here, because every flour reacts differently – and knead vigorously until you have a shiny dough that loosens from the edge of the bowl. Now work in the chopped rosemary.
- Transfer the dough to a smaller bowl and let it rise in the oven with the light switched on – no temperature – for about two to three hours until the volume has increased significantly.
- Knead the dough together again, divide it and shape it into two flat cakes. Place these on a baking sheet dusted with flour *. Please do not use fat or oil, because that would burn at the high baking temperature and make the flatbread taste bitter.
The topping
- Peel the pear and onion and cut into slices or half rings.
- Brush each flatbread with a tablespoon of olive oil, then spread the pear slices on top. Now use a teaspoon to spread the cranberries in between. Now the onion rings come on the flatbreads. Cut the cheese into slices.
The finish
- Preheat the pipe to 220 ° C and bake the flatbreads for about 15 minutes. Now distribute the cheese on top and bake for another 10 minutes.
- Note 7: the thinner the dough, the crisper it will be. I have not used flour or fat for the baking tray here, because my baking trays voluntarily restore the baked goods without using force.
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