for 4 person

Dough

350 g	brown flour
1 tsp	salt
½ cube	yeast (approx. 20 g, finely crumbled
2 ½ dl	cloudy beer

Topping

2 tbsp	coarse-grain mustard
250 g	fondue cheese mix moitié-moitié, i.e. half Gruyère, half Vacherin
3	spring onions incl. green parts, thinly sliced on the diagonal
a little	pepper

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the beer, mix everything together and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. Divide the dough into 4 pieces, sprinkle a little flour on the work surface and roll out into ovals approx. 2 mm thick. Place the pieces of dough on two baking trays lined with baking paper. Dust the edges with a little flour.

Topping

Coat the ovals with mustard. Scatter the cheese over the top, top with onions, season.

Bake: each tray for approx. 15 mins. in the lower half of an oven preheated to 220°C.

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