← All recipes

🍽️ Medieval Cream Flats

250 kcal · 50 min · 4 servings

Ingredients

• 10 g yeast
• some water, lukewarm
• some flour
• 150 g flour
• 70 g rye flour
• 1.5 tsp salt
• 150 ml water, lukewarm
• fat for the baking sheet
• to taste crème fraîche (approx. 2 tbsp per flatbread)
• to taste bacon cubes
• to taste leek onions (sliced into rings)

Instructions

1. 1. Put some warm water and two tablespoons of flour into a small bowl.
2. 2. Dissolve the yeast in this mixture.
3. 3. Stir the mixture until smooth.
4. 4. Set the bowl aside.
5. 5. Wait until small bubbles form on the surface.
6. 6. Mix the two types of flour with the salt.
7. 7. Add the remaining water.
8. 8. Add the pre-fermented yeast mixture.
9. 9. Knead everything by hand into a dough.
10. 10. Check if the dough no longer sticks to your fingers.
11. 11. Check if the dough easily separates from the bowl as a firm lump.
12. 12. If the dough sticks too much, add a little more flour.
13. 13. If flour remains in the bowl, add a little more water.
14. 14. Cover the bowl with a cloth.
15. 15. Let the dough rest for about one hour.
16. 16. Shape the dough into flat breads.
17. 17. Grease a baking sheet.
18. 18. Place the flat breads on the sheet.
19. 19. Take about two tablespoons of crème fraîche.
20. 20. Spread each flat bread with it.
21. 21. Distribute the crème fraîche well with a spoon.
22. 22. Sprinkle bacon cubes on top.
23. 23. Preheat the oven to 200 degrees Celsius with top and bottom heat.
24. 24. Bake the flat breads for 25 to 30 minutes.
25. 25. Slice leeks into rings.
26. 26. Take the flat breads out of the oven.
27. 27. Sprinkle the leek rings over the finished flat breads.
28. 28. Optionally, add some pepper on top.

Nutrition per serving

• kcal: 250
• Protein: 7 g · Fett/Fat: 10 g · Carbs: 34 g