Medieval frame in a few minutes, they are really a direct hit!

1. If you use yeast, water and flour, make a yeast dough, crumble the yeast into a small bowl and then mix them with 2 tablespoons of flour and warm water to a smooth dough, then leave it until bubbles form.
2. Then, in the meantime, mix the two types of flour, with salt, water.
3. Afterwards, let the yeast dough flow into the flour mixture and then it strikes. We recommend doing it by hand.
4. If it no longer sticks to your hands, the dough is ready and dissolves well from the bowl as a lump. If it sticks too long, you need more flour if flour residues are in the bowl, then you need more water. The bowl is covered with a towel for about 1 hour.
5. Next, to shape the dough, place it on a greased sheet.
6. Then you brush this with crème fraîche (I needed 2 eating lips per flatbread - it is best to spread with 1 tablespoon) and then sprinkle bacon cubes on it.
7. Now, the flatbreads are baked at approx. 200 degrees for 25 to 30 minutes. Finally, spring onion rings (or onion rings) are spread on the finished flatbread.
Bon appetit!