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🍕 Crispy Flatbreads with Cream Cheese Dip and Onions

342 kcal · 30 min · 4 servings

Ingredients

• 500 g double-strong flour (wheat dust) or fine flour and flour for the work surface
• Salt
• 1 cube yeast
• 1 tsp sugar
• 6 tbsp olive oil
• Pepper
• 2 handfuls basil
• 2 red onions
• 200 g cream cheese preparation (0.2% fat)
• 100 g crème fraîche

Instructions

1. 1. Mix semolina with two teaspoons of salt in a bowl. Make a well in the center. Crumble the yeast into the well and sprinkle with sugar. Add about 80 milliliters of lukewarm water. Stir briefly and let it rise for twenty minutes. Then add two tablespoons of oil and 100 milliliters of lukewarm water. Knead the dough until smooth. Add a little more lukewarm water if necessary. Cover the dough and let it rise in a warm place for one hour.
2. 2. Knead the dough well again after the resting time. Shape it on a lightly floured work surface into a long roll. Cut off eight pieces, each about four centimeters thick. Roll the pieces with a rolling pin into elongated rectangles. Brush the rectangles with two tablespoons of oil. Season them with salt and pepper. Place the flatbreads on baking sheets lined with baking paper. Bake them in the preheated oven at 250 degrees Celsius (convection 220 degrees Celsius or highest gas setting) one after the other for about 15 minutes until golden brown.
3. 3. Wash the basil and shake it dry. Finely chop a handful of the leaves. Peel the onions and slice them into thin rings. Mix cream cheese, sour cream, salt, pepper, the chopped basil, and the remaining olive oil in a bowl.
4. 4. Spread the hot flatbreads with the cream cheese mixture. Distribute the onion rings and the remaining basil leaves on top.

Nutrition per serving

• kcal: 342
• Protein: 12 g · Fett/Fat: 11 g · Carbs: 50 g