- Prepare the dough:
- Place the flour, salt, olive oil, and water in a bowl.
- Knead by hand or with a stand mixer until you have a smooth, elastic dough (5–8 minutes).
- Wrap in plastic wrap or cover and let rest for about 30 minutes.
- Preheat the oven:
- Set to 250 °C top/bottom heat or 230 °C fan (ideally, preheat a baking stone or baking tray in the oven).
- Prepare the toppings:
- Mix crème fraîche with “Rumshine Reggae”.
- Cut the onions into thin rings.
- Shape the flatbreads:
- Divide the dough into two portions and roll out very thinly (oval or rectangular) on a floured surface.
- Place on baking paper.
- Add toppings:
- Spread with the crème fraîche mixture.
- Evenly distribute the onion rings and bacon cubes on top.
- Bake:
- Slide the flatbreads onto the hot baking tray or pizza stone.
- Bake for 8–12 minutes until the edges are crispy and lightly browned.
