Potato, Onion and Ham Flatbread
- For the dough
- 300 grams Pastry flour
- 1 packet Dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons toasted Sesame seeds
- 1 teaspoon ground flaxseed
- 100 milliliters lukewarm milk
- 25 grams Lard
- 1 medium egg
- 200 grams waxy potatoes (cooked and cooled)
For the dough: Peel the potatoes and press through a potato ricer or finely grate. Combine the flour, yeast, sugar, salt, sesame seeds, caraway and ground flax seeds in a large bowl. Stir in the lukewarm milk, lard, egg and riced potatoes and knead with the dough hook attachment of an electric mixer until a smooth dough is formed. Cover and let rise in a warm place for about 1 hour, until doubled in size.
Transfer the dough to a greased surface and knead briefly. Line a baking sheet with parchment paper and roll the dough out to the size of the baking sheet. Press the dough into the baking sheet.
For the topping: Peel and dice the onions. Heat the lard in a large pan and sauté the onions until softened. Dice the sliced ham, add to the onions and sauté briefly. Distribute the ham and onions over the dough and bake in an oven preheated to 200°C/180°C convection/gas mark 3-4 (approximately 400°F/350°F convection) for about 30 minutes, until golden brown. Remove from the oven, allow to cool slightly, cut into squares and serve.