John Myers
Contents
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Ingredients
Sliced meat with bread
Flatbread dough
- 100 g Wheat - sourdough made from apples
- 130 ml Lukewarm water
- 5 g Fresh yeast
- 1 pinch Raw cane sugar
- 250 g White flour 550
- 0,5 tsp Salt
- 0,5 tbsp Rapeseed oil
- Sesame black to taste
shredded
- 500 g Pork schnitzel
- 1 Spring onions (rest)
- 125 g Pineapple fresh
- 1 tbsp Rapeseed oil
- 50 ml Tomato ketchup
- 50 ml Pineapple juice
- 50 ml Water
- Salt, gourmet pepper to taste
- 0,5 tsp Würz - vegetable paste
Instructions
Flatbread dough
- Put fresh yeast, lukewarm water & raw cane sugar in a mixing bowl / food processor and stir in it. Then let it rest for a quarter of an hour (15 minutes). Now add wheat flour, * wheat - sourdough made from apples.
- Let everything knead together and shape again on a floured work surface and then cover in a warm place, let go for about 35 minutes. Then add salt and rapeseed oil and knead again.
- Re-shape the whole thing and put another into a bowl, cover in a warm place, let RISE for about 35 minutes. Then roll out the flatbread dough on a floured work surface. If possible, shape it into a flatbread, which somehow didn't want me to.
- Preheat the oven to 230 degrees top / bottom heat. Cut into the shaped flatbread and sprinkle with black sesame seeds. Place on the baking stone and bake for 20 to 25 minutes. Then remove it, let it cool down and cut into several pieces.
shredded
- Wash the pork schnitzel and rub dry with a paper towel. Then cut the whole thing into strips. Clean the spring onion and cut it into pieces. Drain the pineapple pieces while collecting the juice. Take a pan and fry the meat strips in hot rapeseed oil for about 5 minutes.
- Then sprinkle with salt and gourmet pepper. Add the spring onion and pineapple pieces and fry briefly. Then stir in the tomato ketchup and deglaze with the pineapple juice and water. * Stir in the seasoning vegetable paste and simmer for a few minutes.
- Take the flat plate and serve the freshly baked bread immediately with the shredded meat.
