Onion and spelt flatbread

Ingredients for 1 servings:

• 450 g spelt flour type 1050
• 9 g sea salt
• 1 packet of dry yeast
• 1 pinch(s) of sugar
• 260 g water, lukewarm
• 150 g yogurt
• 1 tbsp rapeseed oil
• 50 g fried onions
• Margarine for the mold
• ½ tbsp milk
• ½ tbsp rapeseed oil
• n. B. Black cumin
• n. B. Sea salt, coarse

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 5 minutes

Recipe for a 26 cm springform pan

In a baking bowl, mix the spelt flour with the sea salt. Dissolve the dried yeast and sugar in lukewarm water and add to the flour along with the yogurt and rapeseed oil. Knead everything with a hand mixer until you have a smooth dough. Add the fried onions and fold them evenly into the dough using a silicone spatula. Let the dough rise in the sealed baking bowl for at least 2 hours at room temperature. Grease a 26 cm diameter springform pan with margarine and transfer the relatively soft and slightly sticky dough from the baking bowl to the springform pan using the silicone spatula. Cover the springform pan with a kitchen towel and let the dough rise again in a warm place for at least half an hour. Preheat the oven to 200°C fan/convection oven. Mix the oil with the milk and brush it onto the bread dough. Sprinkle black cumin and coarse sea salt evenly over the flatbread, if desired. Bake the flatbread in a hot oven for about 20 to 25 minutes. Then remove the bread from the springform pan, place it on a wire rack, and cover with a clean kitchen towel.