Summary

Ingredients

• 1 kg wheat flour type 050 or spelled flour
• 1 cube yeast
• 30 g salt
• 600 ml water

For covering:

• 150 grams flour
• 300 g sour cream
• 2 egg (s)
• 2 teaspoons salt
• pepper
• Garlic powder
• 3 large onion (s)
• Chives or onion cane or leek
• 200 g pork belly, smoked
• Caraway seed

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Instructions

1. Make a yeast dough and let rise for about 1 hour. Divide 8-10 portions with wet hands and leave to rest for another 10 minutes.
2. Mix the flour, sour cream, eggs, salt and spices to a creamy mixture. Sauté the onions cut into rings in a little butter and add. Finally, fold in some chives or onion cane, finely chopped leek in winter.
3. Pull out the dough portions with floured hands in the form of a pizza, place on a baking paddle dusted with flour and spread on the topping. Finally, sprinkle the bacon cut into small cubes and some caraway seeds on top. Bake in the oven at 250 ° for approx. 20 minutes.
4. There is also a simple variant:
5. Batter as above. Moisten the pulled out dinette with a little water and sprinkle with coarse salt and caraway seeds. After baking, brush the hot flatbreads with soft butter (possibly mixed with crushed garlic).