Flatbrød med kantareller og ost
Added by Ida Skar
A rustic Scandinavian flatbread topped with sauteed chanterelles, caramelized onions, and crumbled chevre. The barley flour in the dough adds a nutty depth that pairs beautifully with the earthy mushrooms. Best made in late summer and fall when chanterelles are in season.
Servings
Your rating
Ingredients
8onions
1200 gchanterelles
400 gchevrepreferably Norwegian
16 tbspsherry vinegar
saltto taste
fresh herbspreferably wood sorrel
bread doughheader, see below
1200 gwheat flour
800 gbarley flour
80 gyeast
4 tspsalt
12 dlwater
milka splash
Instructions
1
Mix all the bread dough ingredients together. The dough does not need to rise.
2
Clean the chanterelles thoroughly and saute in butter until golden.
3
Slice the onions thinly and fry until golden and soft. Drizzle with sherry vinegar and season with salt.
4
Break the chevre into roughly 2x2 cm pieces.
5
Roll out 4 thin flatbreads, about 0.5 cm thick.
6
Top with fried onions, chanterelles, and chevre. Bake at 250°C (480°F) for 4-5 minutes, preferably in a stone oven, on a pizza stone, or on a preheated baking sheet, until the edges are golden.
7
Top with fresh herbs and serve immediately.
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