Preparation
Flatbread:
Crumble the yeast and dissolve with sugar in 125 ml of lukewarm water. Mix with flour, 1 tsp salt and oil to a smooth dough. Leave to go in a warm place for about 1 hour. Divide the dough into 4 portions and roll out very thinly on a little flour.
Bake the flatbreads one after the other in the preheated oven at 225 ° C for about 10 minutes.
Topping:
Meanwhile peel, wash and slice the potatoes, boil in salted water for 4-5 minutes, allow to drain.
Clean and chop wild garlic, and crème fraiche adding salt and pepper to taste. Remove the skin from peppers cut into julienne strips.
Evenly spread crème fraiche mix on top of the flatbread. Cover with potatoes, peppers, lightly add salt and pepper.
Slice and spread Italian ham. Cut remaining wild garlic into strips, add before serving.