I found this recipe for flammkuchen on delicious days. It’s simple and pretty fast. I couldn’t find any rye flour, so I used normal flour. The result was excellent. I got three small flammkuchen from this, enough for three people, especially when served with a salad. It takes about two hours from start to finish.
50g rye flour (as I said, I couldn’t find this, so I used 300g flour)
1/2 tsp fine sea salt
175ml lukewarm water
one sachet of yeast, or use fresh yeast
1 tbsp olive oil
200g soured cream
salt, pepper and nutmeg
a packet of lardons
2 red onions, finely sliced
chives to decorate
Add the flours and salt to a large bowl, mix and make a well in the centre. Dissolve the yeast in lukewarm water, pour into the well and add the olive oil.
Knead well, either by hand or with a machine for about 10 minutes. Shape into a ball, cover with a damp kitchen towel and let rest for about 45 minutes at a warm and sheltered place. After the dough has risen, punch it down, divide it into 2 equally sized portions, shape them into balls and let them rise again under your damp kitchen towel for 20 to 30 minutes.
Heat the oven to 250° or as hot as your oven gets and place a baking tray on the bottom level, so it gets preheated, too.
Prepare the topping by mixing the creams with the salt, pepper and nutmeg to taste, cutting the red onions into thin semi-rings and finely chopping the chives.
Line the baking tray with baking paper. Flatten one dough ball with your hands and either roll it out thinly (similar to pizza dough) with a rolling pin or by stretching and pulling the dough with your hands. Pop this on the heated baking tray. Spread half the cream on top and sprinkle with the lardons and the sliced onions.
Bake in the hot oven for 15 minutes. You can remove the baking paper for the last couple of minutes. Take out and add some fresh chives and enjoy!