Gluten free: Flammkuchen

July 11, 2019 by No Comments

The other day I was at the market and, among other things, I was at the dairy stand. I have “my” dairy from which I have been buying fine products for years. How I decided on them – you know what attracts you to a bunch of similar offers. That’s how I noticed the BIZ dairy stand because of the saleswomen, always happy, smiling and ready to joke. We chatted a bit so they commented that I have been posting new recipes poorly lately. I immediately had the idea of ​​what I could do with my favorite product – their homemade sour cream and I decided to dedicate this recipe to the best saleswomen.
Dough (2 pieces with a diameter of 15 cm):
  • 150 g Schar Mix B flour
  • 5 g of dry yeast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 100 ml of lukewarm water
Put all the ingredients in the bowl of a free-standing mixer and knead the dough with the help of a dough dough attachment. If necessary, add a little more water or flour (I added a little more water) to make the dough form nicely into a ball. Cover the bowl with cling film and let the dough rise for about 45 minutes. Divide the risen dough into 2 parts and roll each thinly (approximately 15 cm in diameter) on a lightly floured surface. Place the dough on the rack of the oven on which the baking paper is.
Stuffing
  • sour cream
  • onion
  • bacon
  • grated cheese
Coat the dough in a thin layer with sour cream, approximately 2 cm to the edge. Arrange the grated cheese, onion and bacon on the sour cream. The amount of ingredients for the filling is arbitrary, but one should not overdo it with the cream and cheese as it will melt and spread over the edges so you will be left with no crispy dough on the edge. Bake the dough in an oven preheated to 250 ° C for about 10 minutes, on the second level from the bottom. It is baked when the dough on the underside gets a light color, the edges turn brown and the cheese melts.

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