In the world of flatbread, it doesn't get much easier than this. Three simple ingredients top this classic from Alsace, but it's all about the finer detail. Slice the onion as thinly as possible and use flavourful smoky bacon or speck. Bake the bread until it's scorched on the edges, too - it's all the better for it. This recipes makes two.
- 7 gm dried yeast (1 sachet)
- 200 gm bread flour, plus extra for dusting
- 50 gm buckwheat flour (⅓ cup)
- Vegetable oil, for greasing
- 150 gm crème fraîche
- ½ onion, sliced as thinly as possible on a mandolin
- 120 gm smoky bacon or speck, cut into lardons
- Finely grated nutmeg, to taste
- Thyme, to serve
- 1Dissolve yeast in 180ml lukewarm water in a bowl and set aside until foamy (10-15 minutes). Add flours and ½ tsp salt, mix to form a soft dough, then knead until smooth and elastic (4-5 minutes). Transfer to a lightly oiled bowl, turn to coat, cover bowl with plastic wrap and stand until doubled in size (1-1½ hours).
- 2Preheat oven to 250C and heat 2 heavy baking trays in oven. Knock back dough on a lightly floured surface and halve. Roll each piece as thinly as possible to a rough 25cm x 30cm rectangle, then place on a piece of baking paper. Spread each with half the crème fraîche, scatter with onion and bacon. Sprinkle with nutmeg, season to taste, then transfer on baking paper to heated trays and bake, swapping trays halfway through cooking, until cooked through and lightly scorched on the edges (10-12 minutes). Scatter with thyme, season to taste and serve.
Drink Suggestion: Riesling from Alsace Drink suggestion by Max Allen