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.
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Ingredients
2onions
300 gchanterelles
100 gchevrepreferably Norwegian
4 tbspsherry vinegar
saltto taste
fresh herbspreferably wood sorrel
bread doughheader, see below
300 gwheat flour
200 gbarley flour
20 gyeast
1 tspsalt
3 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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