• Preheat oven to 460F/240C.
• Place your Silpain® on the top of your Medium Perforated Baking Sheet.

FLATBREAD DOUGH

• In a small sauce pan, bring the Water and the Cilantro Oil to a warm temperature. It should feel nicely lukewarm. Set aside.
• Place the flour and salt in the bowl of a stand mixer. Whisk together to sift the dry ingredients for about 30 seconds.
• Add cilantro oil and warm water. Mix with a dough hook for about 2 minutes on the second lowest setting of your standmixer. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
• Then, let the dough rest in the stand mixer while preparing the flatbread filling.

FLATBREAD FILLING

• Peel and slice your yellow onion. Then, chop both your Ham & Swiss Cheese lengthwise. Set aside.
• In a mixing bowl, whisk together the Greek Yogurt and Sour cream. Season with Lavender Salt and Pepper. Set aside.
• Once, the flatbread filling is prepared, scrape the dough out onto the Roul'Pat™ and knead lightly into a ball. Then, roll out the dough into a big rectangle and flip it onto your Silpain®.
• Spread the white sauce onto the flatbread. Then, add the Chopped Onion, Ham and Cheese.
• Bake for 20 minutes at 460F/240C. (Every oven heats differently, monitor your flatbread from 15min)
• Once your Ham & Cheese Flatbread is out of the oven, slide it onto a chopping board. Then, Serve and Enjoy! Bon Appétit!