Spring flatbread

Ingredients for 1 servings:

• 500 g flour, partly whole grain to taste
• 1 packet of dry yeast
• 1 ½ tsp salt
• 1 tsp beet syrup or honey
• 1 small potato(s), boiled, grated
• 400 ml water and milk mixed, lukewarm
• 100 g bacon, diced, or smoked tofu
• 1 bunch of spring onions
• 100 g cheese
• Mixed herbs, e.g. parsley, basil, wild garlic, etc.
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Baked flatbread rolls with spring onions

Make a smooth dough from the flour, dry yeast, salt, beetroot syrup, potatoes, and the liquid. Let it rise in a covered bowl in lukewarm water for about 45 minutes. In the meantime, finely chop the spring onions and herbs. When the dough has roughly doubled in size, knead it again vigorously. Now form small, equal-sized flatbreads and place them side by side on a baking sheet lined with baking paper. Flatten the dough pieces slightly in the middle. Top the flatbreads with bacon, spring onions, herbs, and cheese, and season with salt and pepper to taste. Bake in a preheated oven at 200°C on the middle rack for about 20 minutes. They sell like hotcakes and are a hit at cold buffets, as part of a snack, or at barbecues!