Makes two small or one large flat bread (Recipe adapted from Jaime Oliver):
For the dough:
250 g all purpose or light spelt flour
120 ml water
1 – 2 tbsp. olive oil
1 pinch of salt
For the topping:
200 g potatoes
125 g creme fraiche or cream cheese
1 lemon (zest and juice)
50 g freshly grated parmesan cheese
1 garlic clove
1) For the dough, knead all ingredients well. On a floured surface, roll out the dough into one large or two smaller circles.
2) For the topping, mix crème fraiche or cream cheese and lemon zest and juice. Grate parmesan cheese and add. Chop garlic finely, add to the sauce and season with salt and pepper.
3) Wash and/or peel the potatoes. Cut into thin slices. Add drops of the cream cheese sauce on top of the dough and add the potatoes. Drizzle with olive oil, season with fresh rosemary and bake in the preheated oven at 200° for about 15 – 20 minutes until everything is golden brown and the potatoes are crisp.