Put the flour with the yeast, salt and oil in a mixing bowl and stir well. Now slowly add small amounts of water - the amount is missing here, because every flour reacts differently - and knead vigorously until you have a shiny dough that loosens from the edge of the bowl. Now work in the chopped rosemary.

Transfer the dough to a smaller bowl and let it rise in the oven with the light switched on - no temperature - for about two to three hours until the volume has increased significantly.

Knead the dough together again, divide it and shape it into two flat cakes. Place these on a baking sheet dusted with flour *. Please do not use fat or oil, because that would burn at the high baking temperature and make the flatbread taste bitter.

Peel the pear and onion and cut into slices or half rings.

Brush each flatbread with a tablespoon of olive oil, then spread the pear slices on top. Now use a teaspoon to spread the cranberries in between. Now the onion rings come on the flatbreads. Cut the cheese into slices.

Preheat the pipe to 220 ° C and bake the flatbreads for about 15 minutes. Now distribute the cheese on top and bake for another 10 minutes.

Note 7: the thinner the dough, the crisper it will be. I have not used flour or fat for the baking tray here, because my baking trays voluntarily restore the baked goods without using force.