Flatbread with Dates and Pear

From my Boulour Salad with Dates are some still in the box. Now this is a second way to use some of them up.

What I remembered from last time, the dates are very hard and dry. I took the last bit of my PIMS out and let them sit in the heated up alcohol for a while. It only helped a little, but the PIMS tasted later even better :-)

A flatbread with yeast is not so fast to prepare. The dough needed 90 min to proof beside the heater. Usually I use baking powder as a raising agent.

The recipe makes two flatbreads. One portion of the dough went into the freezer for an other day.

Recipe for 2:

Dough:

250 g flour, 4 g dry yeast, 1/2 tsp salt, 1 tsp sugar, 2 tbsp olive oil, 140 ml warm water

Bring it together and knead it for a couple of minutes. Put it in a bowl sprayed with some oil, cover it with a towel and let it rise in s warm place for 90 min.

Topping:

2 ripe large pears, 4 shallots, 4 dates, 2 tsp oregano, salt, pepper, 1 tbsp olive oil, 150 g soft rich cream cheese.

Roll out the dough on baking paper and poke some holes in it with a fork. Spread olive oil on top.

Cut pear and shallots in slices and place them on the dough. Season with salt, pepper and oregano.

Bake for 12 min at 230 C. 

Chop the dates and slice the cheese and top the bread with it. Bake for 5 more min.