This thin Hessian farmer's flatbread made from a salty yeast dough, with a topping of low-fat quark, sour cream, eggs, bacon, and onions, is very similar to the Alsatian tarte flambée. Just like the Alsatian delicacy this flatbread was baked in the common bakehouses of a village in the first high heat of the oven, before the bread went in. That is why it is known in some places as a hot cake or a tarte flambée.
For the yeast dough:
500 grams of wheat flour (type 550)
1/2 cube of organic yeast
100 grams of butter, soft
2 eggs
About 250 millilitres of milk, lukewarm
For the topping:
1 kilogram of low-fat quark
400-500 grams of sour cream
2 eggs
2 tablespoons of flour
250 grams of pork belly, diced
2-4 onions in cubes
1 tablespoon of vegetable oil
salt
pepper
Finely chopped chives, optional
1. Mix all ingredients for the salty yeast dough with a wooden spoon in a bowl.
2. To do this, sieve the flour into a bowl, press a hollow in the middle, and crumble the fresh yeast cube into it.
3. Mix the yeast with a little lukewarm milk and let it stand until the yeast starts to bubble.
4. Add the softened butter, the eggs and, if necessary, the rest of the milk, sip by sip until all the ingredients are well mixed.
5. Cover the dough with a kitchen towel and let it rest for 1 ½ hours until its volume has doubled.
6. Knead the dough well until it becomes supple and roll it out as thinly as possible with a rolling pin.
7. Place on a greased rectangular or round baking sheet.
8. Mix together the low-fat quark, sour cream, eggs, flour, salt and pepper in a bowl.
9. Sauté the bacon and onions in a saucepan with a little oil.
10. First apply the low-fat quark-sour cream on the yeast dough and spread the steamed bacon and onion cubes over it.
11. Bake the flatbreads in the electric oven at 250 ° C for 15-20 minutes until crispy.
Tip: In the wood-fired oven, the flatbreads bake at an initial heat of 300-350 ° C for just 5-10 minutes until they are golden and crispy. So keep an eye on it.
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