Vegetable flatbread with smoked salmon

Ingredients for 1 servings:

• 150 g wheat flour
• 100 g spelt flour (wholemeal)
• 1 packet of dry yeast
• 1 tsp, leveled salt
• 125 ml water, lukewarm
• 1 tsp liquid honey
• 6 tbsp olive oil
• 2 onions
• 2 carrots
• 1 small zucchini
• 1 bulb(s) fennel, small
• 2 tbsp oil
• 250 g sour cream
• 150 g smoked salmon
• 1 egg(s)
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

and wholemeal spelt flour

Mix together the flour, yeast, and salt. Add the water, honey, and oil. Knead everything well. Cover the dough and let it rise in a warm place. In the meantime, dice or slice the onion. Peel the carrots and slice them thinly. Slice the zucchini as well. Heat the oil in a pan and sauté the onion until translucent. Add the carrots, fennel (without the fennel fronds), and zucchini and sauté briefly. Season with salt and pepper and let cool. Whisk the sour cream with the egg, season with salt and pepper. Knead the dough briefly and form it into a flatbread (about 28x35cm). Spread the sour cream mixture on the flatbread, leaving a 2cm border. Then add the vegetables to the sour cream mixture and let the flatbread rise until it has expanded in size. Bake at 180°C for about 30 minutes. Garnish with salmon and fennel fronds.