Ploatz (Hessian Savory Flatbread) Recipe

• 2 cups bread flour
• 1 cup rye flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup lukewarm water
• 1/2 cup whole milk, room temperature
• 2 tbsp unsalted butter, melted
• 1 tsp fine sea salt
• 1 tbsp sugar
• 1 large egg, beaten
• 1/2 cup crème fraîche
• 1/2 cup sour cream
• 1/2 lb thick-cut smoked bacon, diced
• 1 large yellow onion, thinly sliced
• 1/4 cup chives, finely chopped
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 1 tbsp fresh thyme leaves
• 1/2 cup Gruyère cheese, grated

Ploatz Instructions

1. In a small bowl, combine the lukewarm water, sugar, and active dry yeast. Stir gently and let sit for 10 minutes until the mixture is foamy.
2. In a large mixing bowl, whisk together the bread flour, rye flour, and fine sea salt.
3. Pour the yeast mixture, room temperature whole milk, melted unsalted butter, and beaten egg into the flour mixture.
4. Mix with a wooden spoon or dough hook until a shaggy dough forms, then knead by hand or with a mixer for about 8 minutes until the dough is smooth and elastic.
5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
6. While the dough is rising, cook the diced smoked bacon in a skillet over medium heat until the fat is rendered and the bacon is golden but not crisp. Remove with a slotted spoon and set aside on paper towels.
7. In the same skillet, add the thinly sliced onion and cook over medium-low heat for 8-10 minutes, stirring occasionally, until soft and translucent. Let cool slightly.
8. In a medium bowl, combine the crème fraîche, sour cream, freshly ground black pepper, freshly grated nutmeg, and fresh thyme leaves. Stir until smooth.
9. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
10. Punch down the risen dough and transfer it to a lightly floured surface. Roll or stretch the dough into a rectangle about 12x16 inches and transfer to the prepared baking sheet.
11. Spread the crème fraîche and sour cream mixture evenly over the surface of the dough, leaving a 1/2-inch border around the edges.
12. Scatter the cooked onions evenly over the creamy layer, followed by the cooked bacon pieces.
13. Sprinkle the grated Gruyère cheese evenly over the top, then add the finely chopped chives.
14. Let the assembled Ploatz rest for 10 minutes at room temperature before baking.
15. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the topping is bubbling and lightly browned.
16. Remove from the oven and let cool on the baking sheet for 10 minutes before slicing and serving.