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250g strong white flour
1 sachet of dried fast action yeast, 7g
150 ml water
1/4 teaspoon sea salt
1 red onion, sliced thinly
1 tablespoon butter
8 rashers of bacon
100g Cheddar
3 sprigs of rosemary
How to make flatbread with bacon, onion and Cheddar cheese
Grate the Cheddar cheese.
Slice the onion thinly.
Fry the bacon crispy.
Caramelise the onion rings
How to caramelise onion
- melt the butter in a heavy-bottomed frying pan.
- when the pan is hot, fry the onions 2 - 3 minutes until light brown
- place the lid on the pan and turn the heat to the lowest
- remove the lid after 2 minutes and fry the onions on high heat until they are nicely browned
- take the pan off the heat and allow the onions to cool
How to bake flat bread
Meausure flour and water.
Place flour and yeast in the mixing bowl.
Mix 6 mins. while slowly adding water.
Finally knead the salt in 2 minutes into the bread then shape the dough into a smooth, elastic ball by hand.
Place the dough in a greased bowl.
Cover in cling film, prove for 1 hour.
Knock back the dough.
Roll out the dough.
Cover the dough with greased cling film and leave it to prove for 1 more hour then preheat the oven to 180°C
Wash and pick the rosemary leaves and crumble the bacon.
Place an oven tray with water almost on the bottom of the oven.
Scatter onion, bacon, cheese and rosemary on the bread.
Slide the bread in the oven and bake it for 15 minutes. *Then open the oven door, spray water over the bread and bake for another 3 minutes. Repeat from *. The water - the spray and the tin at the bottom - cause steam, making the bread lush and tender.
Slice the bread right away or allow it to cool on a wire rack
Serve the bread with a mixed salad, cucumber and tomatoes.
Enjoy!