Flatbread

barley semolina (about 500 grams) • fennel seeds • salt • active dry yeast • Warm water, as needed to bring the dough together

extra-fine semolina • salt • olive oil or sunflower oil • Water

store-bought flour tortillas • creamy whole-milk plain yogurt or quark (from a 9–10 oz/250–300 g container) • sour cream (light or regular) • Salt and a little black pepper • smoked bacon bits or lardons • small onion, very thinly sliced (preferably with a mandoline) • Optional: 2 handfuls shredded Swiss cheese (or thin slices of Munster cheese)

small bowls whole wheat flour • clarified butter • small bowl oil • salt • small bowl water

barley semolina (about 300 grams), plus extra for shaping • active dry yeast • salt • olive oil • warm water (about 200 ml) • seeds (anise or nigella)