Open jam and nut pie
I don’t know what to call it: either a flatbread or a pie. Let there be pie. Similar pies made from yeast dough, thickly smeared with jam, were baked at my son’s kindergarten for an afternoon snack.
Make a simple yeast dough, leave it to rise, then knock it back and shape.
While the dough rises, warm a thick jam or preserve just enough to make it easy to spread.
If you take initially liquid jam, it simply will not stay on the dough and will drain onto the baking sheet.
Chop the nuts into large pieces. You can use any nuts. Be careful with walnuts - after cooking they can taste bitter. I used a mixture of almonds and cashews.
Divide the dough into 3 parts and round. Roll each part into a circle. I don't use a rolling pin. I carry out all manipulations with the dough by hand. I seem to stretch a piece of dough evenly in different directions. I walk along the edge with my fingers, gradually forming a side.
Spread the prepared base with warm jam. It must not be hot, or it will start cooking the dough.
Sprinkle with nuts. Leave in a warm place for half an hour for the dough to rise.
Bake in a hot oven until golden brown. My oven does the job in 12 minutes.
Cover the hot pie with warm jam again and leave until completely cooled.
Cut the cooled pie into pieces and serve.