Whole Wheat Flammkuchen

Ingredients

• 400 g spelt whole‑grain flour
• 7 g dry yeast (1 packet)
• 1 tsp salt
• 150 g turkey bacon
• 2 onions
• 200 g low‑fat quark
• 200 g Sour Cream
• 1 egg yolk
• ground pepper from the mill

Instructions

1. 1.

   Mix the flour with the yeast and salt, then knead with about 225 ml lukewarm water into a medium‑firm dough until it releases from the bowl. Cover and let rise in a warm place for about 30 minutes.

2. 2.

   Roll the dough on a lightly floured surface into four thin flatbreads and place them on parchment paper cut to baking sheet size. Slice the bacon into narrow strips. Peel and slice the onions. Whisk the quark with the sour cream and egg yolk, seasoning with salt and pepper. Spread this mixture onto the dough rounds, leaving a border. Distribute the onions and bacon over the top.

3. 3.

   Carefully transfer the parchment‑lined flammkuchen to a preheated baking tray and bake in a preheated oven at 240 °C (220 °C fan; gas mark 4) for about 15 minutes until golden brown. Remove and serve immediately.