Leek flatbread

Ingredients for 2 servings:

• 7 g yeast, fresh
• Water, lukewarm
• 200 g spelt flour type 630
• ½ tsp salt
• 1 tbsp extra virgin olive oil
• ½ stalk(s) leek
• 100 g streaky bacon
• 50 g mushrooms, brown
• 1 m.-sized onion(s)
• 1 tbsp extra virgin olive oil
• 1 tbsp vegetable stock powder
• 1 tbsp sour cream
• 2 tbsp cream
• 50 g Emmental cheese, finely grated

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 50 minutes

reminds a bit of tarte flambée

For the dough, dissolve the yeast in 50 ml of lukewarm water and let it stand for about 15 minutes. Mix the flour with salt and oil and add the dissolved yeast. Now slowly add warm water a little at a time and knead well until you have a soft, supple dough that pulls away from the sides of the bowl. Continue kneading for at least another 5 minutes. Cover the bowl and place it in the oven to rise (about 6-8 hours) with only the light on. For the topping, cut the streaky bacon into small cubes. Peel the onion, trim the mushrooms, and wash the leek. Cut the onion and mushrooms into small cubes and the leek into thin rings. Brown the bacon in oil in a pan, add the diced onion and mushrooms, and the leek rings, season with pepper and vegetable stock, and cook everything thoroughly. Stir in the sour cream and cream. Finally, knead the dough again, then place it on a baking sheet lined with foil or paper and roll it out very thinly. Spread the topping evenly over the dough and bake the flatbread in a preheated oven at 200°C for about 10 minutes. Spread the grated cheese over the flatbread and bake for another 10 minutes at a constant temperature.