Herb and bacon flatbread

Ingredients for 12 servings:

• 500 g wheat flour, 550
• 20 g yeast
• 250 ml milk, lukewarm
• 12 g salt
• 1 egg(s)
• 100 g butter, soft
• 10 spring onions
• 125 g bacon, diced
• 1 egg(s)
• 1 tbsp flour
• 100 ml cream
• ½ tsp salt
• Pinch(s) of pepper, nutmeg

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

a Swabian classic

Make a smooth yeast dough from flour, yeast, milk, salt, egg, and softened butter. Cover and let it rise for about 30 minutes. During this time, wash the spring onions and slice them into small rings. Dice the bacon. For the sauce, whisk the egg with the flour and cream until smooth. Season with salt, pepper, and nutmeg. Knead the yeast dough again briefly and divide into 12 pieces, each weighing about 80 grams. Roll the dough pieces into flatbreads with a diameter of about 10-12 cm and place them on a baking sheet lined with baking paper. Arrange the onion rings and bacon cubes on top and pour the sauce over them. Bake in a preheated oven at 190 degrees Celsius for about 25 minutes.