A paper-thin, crackling flatbread from the Rhine region, spread with crème fraîche, scattered with onions and smoked turkey, baked in fierce heat.
Ingredients
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300g all-purpose flour
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150ml warm water
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2 tbsp olive oil
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1 tsp salt
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200g crème fraîche
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150g fromage blanc or quark
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2 large onions, thinly sliced
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150g smoked turkey breast, sliced
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Freshly ground black pepper
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Fresh chives
Instructions
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1
Combine flour, water, olive oil, and salt. Knead for 5 min until smooth and elastic. Rest 30 min.
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2
Preheat oven to maximum temperature (250°C/480°F) with a baking stone or inverted baking sheet inside.
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3
Divide dough in half. Roll each piece as thin as possible on parchment paper — it should be nearly translucent.
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4
Mix crème fraîche and fromage blanc. Spread a thin layer across each dough round, leaving a narrow border.
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5
Scatter thinly sliced onions and smoked turkey over the top. Season generously with pepper.
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6
Slide onto the hot stone and bake 8-10 min until edges are charred and the base is crackling crisp. Garnish with chives.
Did You Know?
Flammkuchen was originally a baker's tool — bakers would slide it into the wood-fired oven to test if the temperature was right before baking bread.