Wed, Sep 23, 2009 | |
This recipe for Flammkuchen originated in Germany, Alsace. Though they say that certain regions in Germany and France are still quarreling over the authorship of the pie. But for us it is of no significance. The main thing is that this pie is really tasty and nourishing. It is cooked of the thinnest yeast dough and comes out very crispy. Onion baked in cream acquires an uncommon sweetness and flavor that is guaranteed to leave everybody satisfied, even those who do not like onion in the general run of things.
Ingredients for Flammkuchen
- 0.9-1.1 lb/ 2 cups/ 400-500 g flour
- 0.5 teaspoon salt
- 0.4 pt/ 6.8 fl oz/ 0.8 cup water
- 4 tablespoons/ 2 fl oz/ 50-60 g olive oil
- 0.05 lb/ 25 g fresh yeast
- 0.8 lb/ 350 g bacon or back fat
- 3-4 onions
- 0.4 pt/ 0.8 cup cream or sour cream
- Pour warm water into a big bowl and mix in the yeast.
- Then add salt, olive oil and flour little by little, kneading the dough by hands. Knead until the dough gets soft and not sticky.
- Leave the dough in the bowl for 30-40 minutes.
- As soon as it swells, roll it thinly and put onto a baking sheet.
- Spread it heavily with thick cream. Put on the diced bacon and onion half-rings.
- Heat an oven to 420 degrees and bake the pie for about 15-20 minutes.