Cheese and Onion Flatbread

Ingredients

• 500 g double-grain flour (wheat dust) or fine flour and flour for the work surface
• Salz
• 1 cube yeast
• 1 tsp sugar
• 6 tbsp Olive oil
• Pfeffer
• 2 Handfuls Basil
• 2 red onions
• 200 g cream cheese preparation (0.2% fat)
• 100 g crème fraîche

Instructions

1. 1.

   Mix wheat dust and 2 tsp salt, form a mound and create a well. Crumble yeast into the well and sprinkle with sugar. Add about 80 ml lukewarm water, stir with yeast and sugar, and let rise for 20 minutes. Then knead with 2 tbsp oil and 100 ml lukewarm water into a smooth dough, adding more warm water if needed. Cover the dough and let it rise in a warm place for 1 hour.

2. 2.

   After the rest period, knead the dough again and shape it on a lightly floured work surface into a long roll. Cut 8 pieces about 4 cm thick and roll each with a rolling pin into elongated rectangles. Brush the rectangles with 2 tbsp oil and season with salt and pepper. Place them on baking trays lined with parchment paper and bake in a preheated oven at 250 °C (220 °C fan; gas: highest setting) until golden brown, about 15 minutes.

3. 3.

   Meanwhile wash basil, shake dry, and finely chop one handful of leaves. Peel onions and slice into thin rings. Mix cream cheese, sour cream, salt, pepper, chopped basil, and remaining olive oil together.

4. 4.

   Spread the hot flatbreads with the cream-cheese mixture and sprinkle with onion rings and basil leaves.