Flatbread with bacon and tomatoes

Ingredients for 6 servings:

• 400 g wheat flour, 550
• 15 g yeast, or a sachet of dry yeast
• ¼ liter of water
• 4 m.-large tomato(s), peeled
• 2 m.-sized onion(s)
• 12 slice(s) Bacon, hot smoked
• 1 clove(s) garlic
• 2 tbsp oil (sunflower oil)
• 1 tbsp olive oil, for frying
• n. B. Salt
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

a very tasty variant

Puree one tomato, one garlic clove, and two tablespoons of oil with a hand blender. Mix the yeast, paprika, salt, and 1/4 liter of water into the tomato mixture. Then add the flour in portions until you have a smooth, elastic dough. Let it rise for at least half an hour. In the meantime, dice the onions and fry them until browned. Now dice the remaining tomatoes and add them to the pan with the onions, frying them over medium heat for 10 minutes. Roll out the dough into a circle about 1cm thick and place it on a baking sheet, preferably on a floured silicone baking mat. Spread the onion and tomato mixture on top and decorate with the bacon slices. After a further resting time of about 15 minutes, bake in the oven on the middle rack at 180°C for about 20 minutes.