Grilled tomato flatbread
Ingredients
For 4-6 people
• 500 g beef tomatoes,
cut in slices
• 1 onion, finely diced
• 1 pack
Crust bread baking mix (1kg)
• some flour for the work surface
• 1 tbsp herbs of Provence
• 1 cup sour cream
• 80 g Emmental cheese, grated
• ½ bunch of fresh thyme
• a few sprigs of rosemary
• Salt
• Pepper
preparation
Preheat a grill with a lid to 180° C and prepare for indirect grilling. Knead 350 g of the bread mix (bake the rest as normal bread) with yeast and a third of the specified amount of water using the dough hook of the hand mixer according to the instructions on the packet. Cover and let the dough rise for 15 minutes.
Then knead the dough vigorously with your hands on a lightly floured work surface. Knead in the herbs of Provence. Form the dough into an oval flatbread with a rim. Prick the dough several times with a fork. Leave to rise for another 15 minutes. Mix the sour cream and diced onion. Season generously with salt and pepper and spread on the bread dough.
Sprinkle with grated cheese and cover with tomato slices. Season the tomatoes with salt and pepper and sprinkle with thyme leaves. Grill the tomato flatbread indirectly with the lid closed for about 30 minutes.
In the last 10 minutes, add the rosemary sprigs.
Sounds very healthy, but is still delicious: green spelt is spelt that has been harvested unripe and cooked over a wood fire. It tastes very spicy.
FIRE&FOOD Issue 1-2018
