Pizza and Turkish flatbreads
Popular in Austria’s Alpine regions, this thin-crust flammkuchen is made by spreading cream over unleavened dough, topping it with thinly sliced pumpkin and onion, and baking it at high heat. Its paper-thin, crisp crust sets it apart from classic Italian flatbreads, making it a fall favorite.
Knead the flour, cooking oil, water, and salt into a smooth, firm dough.
Wrap the dough and let it rest for 10 minutes.
Slice the pumpkin and onion as thinly as possible.
Roll the dough paper-thin and spread the cream over it. Arrange the pumpkin and onion slices on top and sprinkle with nutmeg and black pepper. Bake in an oven preheated to 220°C / 430°F for 15 minutes, until the edges darken.
Roll the dough as thinly as possible; thicker areas may not become crisp in the oven. Allergens: contains wheat (gluten) and dairy.
Hamuru mandolinle açmadım ama olabildiğince ince açmaya özen gösterdim, 15 dakika fırınlayınca kenarları tarifte dediği gibi güzelce kararıp çıtırlaştı. Balkabağını biraz kalın dilimlemişim, ortası hafif diri kaldı.
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