Provencal Fruit-filled Flatbread
Ingredients
- For the bread
- 350 grams Pastry flour
- 1 pinch salt
- 3 Tbsps sugar
- 1 pinch Dry yeast
- 6 Tbsps vegetable oil
- 1 egg
- ⅛ l lukewarm water
- For baking
- Parchment paper
- Baking sheet
- vegetable oil
- For the filling
- 6 fresh Figs
- 100 grams Strawberries
- 1 tsp chopped Peppermint
- 100 grams jam sugar
- 2 Tbsps lemon juice
Preparation steps
For the filling, rinse figs and strawberries and finely chop. Boil figs, strawberries, mint, lemon juice and jam sugar and let cool.
For the bread, mix flour, sugar, salt and yeast in a bowl. Stir oil and egg into flour mixture. Add water to flour mixture in small portions and knead to a dough that pulls away from edges of bowl and is not too moist.
Sprinkle bottom of bowl with flour and shape dough into a ball. Cover bowl and let dough rise for 30- 45 minutes. Divide dough in half, briefly knead on a floured surface and let rest for about 5 minutes. Preheat oven to 200°C (approximately 400°F). On a floured surface, roll out dough portions into matching oval shapes. Place one dough oval on a baking sheet lined with parchment paper. Spread filling over dough oval up to 1 cm (approximately 1/3 inch) from the edge. Cut small slits or decorative shapes from remaining dough oval and separate slightly so they remain open while loaf bakes. Place cut dough oval over filling and gently press edges to seal. Brush loaf with a little oil and bake until golden brown, about 30 minutes. Cut loaf into pieces to serve.
