Summary

Ingredients

For the dough:

• 900 g spelled flour, type 630
• 350 g sourdouh, (ready-made wheat or spelled sourdouh)
• 2 tablespoon salt
• 400 ml water, approx.

For covering:

• 200 g sour cream or sour cream
• 100 g crème fraîche
• 2 teaspoons herbal salt
• 1 egg (s)
• 100 g flour
• pepper
• parsley
• 1 bell pepper (s)
• 0.5 stick ½ leek
• 200 g bacon

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Instructions

1. For the dough, knead everything into a softer dough for 8 minutes and let rise for about 2-3 hours, depending on how the sourdough leaks.
2. During this time you can prepare the topping: Mix the sour cream / sour cream, créme fraîche, spices, egg and flour to form a mixture.
3. Cut the vegetables and / or bacon into small pieces. You can also put mushrooms, onions, anything on it. Or vegetarian. Or just bacon.
4. Lift the dough onto the floured work surface and do stretch and fold once. Videos are available on the Internet. Then cut off 10-12 servings and let rest for another 15 minutes. Then pull out / press the dough with your fingertips, but leave the edge and overall everything thicker (than with a pizza).
5. Always put as many on baking paper that it fits on a tray.
6. Heat the oven to full heat, top-bottom heat, in good time with a tray on the bottom shelf.
7. Spread 1-1 1/2 tablespoon of the mixture on each flatbread (leave the edge free!) And cover as desired. But note that the sour cream forms the main topping here and should not be covered too much. There is also no cheese on it.
8. Place the baking papers one after the other on the heated baking sheet, close the oven door immediately and bake for about 10-12 minutes. Do this with all papers.