for 8 pieces

Dough

230 g	white flour
¼ cube	yeast (approx. 10 g, crumbled
½ tsp	salt
80 g	butter, cold, cut into pieces
1 ½ dl	water

Topping

300 g	waxy potatoes *-*
1 tbsp	olive oil
½ tsp	salt
a little	pepper
¼ bunch	thyme, torn into pieces

To bake

200 g	Brie, cut into pieces
90 g	dry-cured country bacon

How it's done

Dough

Mix the flour, yeast and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to form a soft dough, cover and leave to rest for approx. 10 mins. Divide the dough into 8 portions. On a lightly floured surface, roll the dough into ovals approx. 2 mm thick, place on two baking trays lined with baking paper.

Topping

Mix the potatoes, oil, salt and pepper in a bowl, spread on top of the flatbreads. Sprinkle with thyme.

To bake

Approx. 15 mins. per tray on the bottom shelf of an oven preheated to 240°C. Top the flatbreads with the Brie, return to the oven for approx. 5 mins. until cooked, then remove. Scatter the bacon on top of the hot flatbreads.

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