Flatbread

Ingredients for 4 servings:

• 500 g wheat flour or half wheat, half rye flour
• 1 bag(s) of sourdough (dry product)
• 300 ml water, lukewarm
• 10 g salt
• 1 cube of yeast, fresh
• 1 cup sour cream
• 250 g bacon, diced
• 2 spring onions, finely chopped

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 40 minutes

hearty with ham

Combine flour, sourdough starter, and salt. Dissolve the yeast in the water, add it to the flour, and let it swell for 10 minutes, then knead into a smooth dough. Let it rise for 1 hour, then shape into 8 hand-sized flatbreads. Top the flatbreads with sour cream, bacon, and spring onions and bake at 180 degrees Celsius (convection oven) for about 15 minutes. Tip: You can also mix 250g rye and 250g wheat flour for a more rustic look.