Pizza and Turkish flatbreads
Flammkuchen, which originated in Alsace and became part of German cuisine, is made with paper-thin dough topped with crème fraîche, onion, and beef pastrami, then baked at high heat. Its crisp texture and slightly tangy cream make it quite different from pizza.
Knead the flour, water, olive oil, and salt into a smooth dough.
Wrap the dough in plastic wrap and let it rest for 15 minutes.
Roll the dough as thinly as possible, place it on a baking sheet, and spread the crème fraîche over it.
Scatter the onion rings and thinly sliced beef pastrami over the top, then sprinkle with allspice.
Bake in an oven preheated to 220°C / 430°F for 15 minutes, until the edges are crisp and golden.
Keep the edges of the dough as thin as paper when rolling it out; thicker dough will lose Flammkuchen’s characteristic crispness. Contains gluten (flour) and dairy (crème fraîche).
Dana pastırma bulamadığım için ince dilimlenmiş dana füme et kullandım, tadı biraz daha yumuşak kaldı ama yine de lezzetliydi. Krem fraiche yerine süzme yoğurt denedim, kıvamı biraz daha akışkan oldu.
Füme dana eti gerçekten iyi bir alternatif, çoğu kişinin evde bulması daha kolay. Yoğurt kullanırken bir kaşık krema eklemeniz kıvamı toparlayabilir.
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