Butter flatbread with onions and leeks

Ingredients for 4 servings:

• 500 g flour
• 1 cube of yeast, fresh
• 125 ml milk
• 150 g butter
• ½ tsp salt
• 2 eggs
• 80 g butter
• 2 onions
• ½ stalk(s) leek
• salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

Put the flour in a bowl. Make a well in the center, crumble the yeast into it, add the milk, butter, salt, and eggs, and knead into a dough. Then, using your hands, press and shape the dough onto a baking board into a round sheet 3 to 4 mm thick. Leave the edges slightly thicker. Butter a baking sheet. Place the dough on the sheet and let it rise for 20 minutes. For the topping, peel and slice the onions. Cut the leek into 3-centimeter-long strips, wash, and dry. Melt the butter in a saucepan. Spread half of the butter on the dough, season with salt, and pepper. Sauté the onions and leeks in the remaining butter over low heat for 5 minutes, stirring occasionally. Place the onion mixture on the dough. Brush the edge of the dough with the remaining melted butter from the saucepan. Bake at 200 degrees Celsius for about 20 minutes, until the edges are nice and crispy.