Seasonal spelt flatbread!

My husband invented this Seasonal Vegetarian Spelt Flatbread for a New Year’s Dinner party that we hosted for my beloved mom & dad!

Can you guess the ingredients?

Recipe: for 2 Spelt flatbread

Ingredients:

* For the Spelt flatbread:

130 gr white spelt flour

130 gr wholemeal spelt flour

1 teaspoon baking soda

70 ml of a fruity extra virgin olive oil

140 ml lukewarm water

1 teaspoon ground Maldon sea salt

* For the toppings:

2 ripe pears, peel left on, deseeded, cored & sliced into thin slices

250 gr brown mushrooms, cleaned & cut thinly into slices

3 medium red onions, peeled & finely sliced into rings

300 gr of a lovely medium-hard or medium-soft sheep’s cheese

black pepper

Maldon sea salt

To serve with: A good mild red Pinot Noir wine like Bourgogne, La Chance au Roy, 2013.

Method:

1. Take 2 oven racks out of the oven & place a Silpat onto each. Preheat your oven to 200° C (400 F ) for 10 minutes. 

2. Make your flatbread dough. Take a large bowl & add 2 spelt flours, baking soda & salt. Mix well with a wooden spoon. Add water & olive oil. Mix it all together until it forms a dough. Scatter some spelt flour onto your kitchen counter & place your dough on it. With your hands, knead the dough a few minutes until it becomes elastic. Divide the dough into 2 equal pieces. Roll each dough out until you end up with thin flat breads. Make a rim at the sides of your flatbread so that your fillings or toppings not run out over your flat breads! Do not roll them out too thin otherwise your dough will not hold its toppings during baking in the oven!!! 

3. Take a large pan & heat up on medium-high. Add some fruity evoo & heat up. Add red onion rings & fry them until they are ready to be eaten. Do not let them brown! Now, add mushrooms, some sea salt & black pepper. Fry until mushrooms are ready to eat.  Take your flatbreads before you & place your sliced pears in 1 layer over them. Top with onion rings & mushrooms, all evenly divided between the 2 flatbread.  Top with the brown mushrooms. Finally, dot or scatter some good sheep’s cheese between it all. Place each oven rack into the hot oven & bake for about 10 minutes. After 5 minutes, I changed the 2 oven racks & put the line above on the lower shelf & the lower one, on the top shelf. Bake until the cheese is melted a bit & everything is ready & your house will smell amazing!

4. Take out of the oven & slide your flatbread onto a large chopping board. Remove your Silpat & carefully slice it into half. Serve at once with loved one’s & with a good red Pinot Noir wine like Bourgogne, La Chance au Roy, 2013. This more milder red wine goes so well with the sheep’s cheese & red onions! It is the perfect combo! My husband, I & my parents agreed with me! Happy eating! 🙂 ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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