Spelt rye flatbread with onions and South Tyrolean Speck

Dinkel-Roggen-Fladenbrot mit Zwiebeln und Südtiroler Speck

What do we need:


- 200 ml water

- 175 g spelt flour

- 75 g rye flour

- 5 g salt

- 1,75 g brewer's yeast

- 1/2 teaspoon olive oil

- 5 slices of South Tyrolean bacon

- 2 tablespoons olive oil

- 1/4 red onion

- fresh aromatic herbs

- salt


Mix flour with yeast in a bowl, add water, oil and salt and stir to form a dough. Let the dough rest in the refrigerator for 12 hours.
Finely chop herbs and mix with oil.
Place the rested dough on a baking sheet and then drizzle with oil. Top with onion, salt and herbs and place in the oven for 35 minutes at 180°C.
Before serving, top with the bacon slices.

Made by Stefano Cavada
Special thanks to Speck.it

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