Summary

Ingredients

For the dough:

• 500 g wheat flour type 550
• 360 ml water
• 0.5 ½ cube yeast
• 10 g salt
• 10 g olive oil
• 7 grams sugar
• Flour for the work surface
• 1 egg (s)
• some water
• sesame
• Black cumin

For covering:

• 4 disc / s press sack (press head)
• 1 cup cabbage salad or party salad
• 1 head lettuce
• 4 onion (s)
• some oil
• some sugar

For the chutney:

• 1 kg apples
• 2 onions)
• 200 g suar
• 150 ml white wine vinegar
• 350 ml cider
• 1 tablespoon salt

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Instructions

1. For the apple chutney, put all the ingredients in a saucepan and reduce to a low temperature. Season to taste and pour into glasses.
2. For the flatbreads, knead all the ingredients for 10 minutes. The dough is rather soft. Let rise for about 1.5 - 2 hours.
3. Tip the dough onto the floured work surface and cut into four parts without expressing too much gas. Gently shape the dough into a round shape, place on the baking sheet and let rest for 20 minutes.
4. Preheat the oven to 250 ° C top / bottom heat.
5. Whisk the egg with a little water and brush the dough pieces with it and sprinkle with sesame seeds and black cumin. If you like, you can let it go for another 20 minutes.
6. Then bake in the hot oven for approx. 5 - 10 minutes.
7. For the topping, roughly chop the onions and place in a pan with oil. Fry and add the sugar. Let the sugar caramelize a little. Fry the press head.
8. Now cut open the flatbreads and brush with apple chutney. Place the lettuce on top, the caramelized onions on top, then the press head, then the cabbage salad. And everything is ready.