similar to pizza, but with an unleavened dough and without the tomatoes
the toppings can range from cheese to vegetables to bacon.
Originally, Flammkuchen was made with bread dough.
Preheat the oven to 450°F.
- 2 cups (285 g) flour, all purpose flour or bread flour
- Approx. ¾ cup (180 ml) water
- 1 tsp salt
- 1 tsp oil
Mix and knead until you have a smooth dough, at least 5-10 minutes. Divide the dough into 7 balls. Let them rest for 20 minutes. If you want to cover them, use a tea towel, no need to waste single use plastic wrap😊. You could prepare the dough the day before and leg it erst overnight in the fridge. Whether the dough can be frozen is part of an ongoing experiment.
Roll out the dough really thinly: scatter some flour on your worksurface, tradtional is a longish oval. Place it on your baking sheet and brush with the following sour cream mixture: Mix 1 pint of sour cream with 1 egg, salt and pepper. Spread 1-2 tbsp of this mixture on the thinly rolled out dough.
Toppings:
Leek, thinly sliced
Onion, very thinly sliced
grated cheese (Gouda, Swiss…)
finely diced bacon, pre-fried
Place the flammkuchen in the oven and bake until the dough is browned around the edges, about 7-12 minutes.