Pizza and Turkish flatbreads
Originating in Germany’s Baden region, flammkuchen is made with paper-thin, unleavened dough spread with sour cream and topped with thin onion rings, then baked briefly at very high heat. It is a quick, filling late-night snack.
Knead the flour, cooking oil, water, and half of a 5 ml measure of salt into a smooth dough. Cover and let it rest for 10 minutes.
On a floured surface, roll the dough into a paper-thin rectangle and place it on a baking pan.
Spread a thin layer of sour cream over the dough. Arrange the thin onion rings evenly on top, then sprinkle with the remaining salt and black pepper.
Bake in an oven preheated to 250°C / 480°F for 7 minutes, until the edges are deep golden brown.
Important: If you do not roll the dough paper-thin, the center may remain doughy; rolling it thin is essential for this recipe. Allergens: contains gluten (flour) and milk (sour cream).
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