"Glowing coals" - Onion-Chili-Cheese filled bread for bbq and much more

Ingredients for one bread

Ingredients for "glowing coals"

480g
flour
230ml
water
20g
yeast
1
banana (about 100g)
2 packs
sepia ink
4 cloves
garlic
6 tsp
brown sugar
250g
fresh, small tomatoes
2
onions
2-3
chilils
100g
bacon, in cubes
100g
grated cheese
1 tsp
smoked salt
1 tbsp
tomato paste
to taste
salt, pepper

Schritt für Schritt - Anleitung

Step 1

Put the diced ham in a pot and heat slowly. Cut onions into fine strips and chilies into rings and chop 3 cloves of garlic roughly.

Step 2

When the ham is fried, add onions, chili and garlic and sweat everything until it is glassy. Meanwhile, cut all tomatoes except 2-3 into quarters.

Step 3

Add a large tablespoon of tomato paste and roast briefly. Then add the sliced tomatoes and mix everything together. Reduce the heat and let everything boil down for about one hour. Then season to taste with pepper, smoked salt and 5 tablespoons of brown sugar.

Step 4

When the tomato and onion mixture is reduced to the point where there is almost no liquid left, it is spread on a plate to cool down.

Step 5

Put the flour in a bowl and form a hollow. Crumble the yeast together with a teaspoon of brown sugar into the hollow and cover with water. Leave to rise for 15 minutes.

Step 6

Add the banana, sepia ink, a pressed clove of garlic and some salt to the flour and knead everything into a smooth dough. Then let it rise for 30 minutes.

Step 7

Roll out the dough thinly and cut out several circles of 10cm diameter. Roll out the remaining dough again and cut out. 

Step 8

Mix the tomato-chili-onion mixture with the grated cheese and add about one tablespoon each to the center of the dough circles.

Step 9

Close each piece of dough over the filling and place it in the baking pan with the seam facing down until the pan is filled.

Step 10

Let the filled dough balls rise for another 30 minutes. Preheat the oven.

Step 11

Cut the remaining tomatoes into thin slices and cover each ball of dough with a slice of tomato. Then bake the bread for 30 minutes at 175°C.