Swabian Deie, Dätscher or Dinnete

Ingredients for 4 servings:

• 250 g spelt flour type 630
• 10 g fresh yeast
• 1 tsp sugar
• 1 tsp salt
• 50 ml milk
• 100 ml water
• 2 tbsp oil for rubbing
• Flour for processing
• 80 g sour cream
• 1 egg(s)
• 50 g mountain cheese, grated
• 50 g blue cheese or herb cream cheese
• 1 onion(s), red
• 1 pear(s)
• 2 tbsp walnuts, chopped
• salt and pepper
• chives

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

In a bowl, knead all of the dough ingredients (except the oil) into a dough. Cover the bowl and let the dough rise for 20 minutes. Then, shape the dough into four balls, rub them with a little vegetable oil, and let them rise, covered, for 1 hour. Then, on a floured surface, roll out the dough pieces into two oval flatbreads, each 0.5 cm thick. Place the flatbreads on a baking sheet lined with baking paper and let them rest for another 20 minutes before adding the toppings. For the topping, mix sour cream with crumbled blue cheese or cream cheese, egg, salt, and pepper. Spread the flatbreads with the sour cream. Then top with grated cheese, red onions, and pear slices. Bake in an oven preheated to 200°C (fan oven) for 12-15 minutes on the middle rack until golden brown. Just like with tarte flambée, you can vary the toppings to your liking!