Making this flammkuchen recipe is simple, quick and the result is a delicious dish. With some oil, flour and of course yogurt you probably always have the basic ingredients for this crispy dough product at home. You can eat them as Flammkuchen of course, but also serve them with antipasti, as a wrap, with Oriental snacks or with rice dishes. What don't these flammkuchen recipes really go with? We will of course give you the very simple recipe for the dough base and a number of tips for combining it.
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For a few flammkuchen the size of 30 cm you need the following:
It is a matter of mixing the yogurt, flour and oil, kneading and then letting it rest for half an hour. Then season the dough in your own way with salt and pepper and, for example, parsley or dried oregano.
It just depends on what kind of meal you're going to serve them with:with a Thai curry is coriander delicious, with the antipasti is oregano or rosemary more in place. You can quickly finish this dough, it does not have to rise. If you eat the flammkuchen as a side dish with the recipes below, proceed as follows:
When your main course is almost ready, divide the flammkuchen dough for the bottom into balls (somewhere between a ping pong and a billiard ball in size) and roll it out with the rolling pin. They may be quite thin, then there is a greater chance that those tasty, blackened air bubbles will form. In any case, clearly thinner than a pizza base.
For these flammkuchen recipes you bake the rolled out dough one by one on both sides in a large frying pan with some oil and keep it warm in the oven (about 160 degrees) until all the flammkuchen are ready and you can serve everything. With your pizza knife, cut the flammkuchen base into triangles if you want to use them as a dip. They can have a crunchy bite have.
I'm not going to tell you how to make nasi or curry – you undoubtedly have your own secret tricks for that. But for a pumpkin curry with broccoli florets or well-filled Dutch fried rice recipes, the flammkuchen is a welcome crunchy change instead of cassava, prawn crackers or emping. Nice to dip in the curry or in the sateh sauce!
The flammkuchen is a derivative of the Italian piadina, a kind of wrap that serves as a side dish, but is also sometimes filled with vegetables, meat and cheeses. The piadina is somewhere between a pizza base and a pancake, so it's not surprising that your flammkuchen combines well with all kinds of antipasti recipes. Grilled peppers, aubergines and courgettes, salami and other sausages, cheeses, bruschette, pesto:you can all put it on the table at the same time and your company will lick your fingers.
Actually, this flammkuchen recipe resembles the German flammkuchen. And that is often used as a kind of pizza base! How? When it's almost ready, top it with your favorite cheese, arugula and tomato and you have a complete, delicious and colorful lunch. And healthy too.
We often find yogurt in Eastern and Arabic cuisines, so it will come as no surprise that it is actually best to serve the flammkuchen only with a delicious fresh hummus, as an appetizer. The only problem is:you keep eating it.
When you want to fill flammkuchen as wrap recipes, it is a matter of good timing:after all, a wrap should be somewhat flexible and not too crunchy - then there is nothing to wrapp because things are falling apart. So you bake them and put the filling in when they're not quite crispy yet. In the oven they get that crunch yet. What you should do anyway is warm up your filling well, after which you put the flammkuchen on top, roll it up, wrap it in silver paper and keep it warm in the oven (about 160 degrees). Your Mexican bean stew with minced meat in it, a lick of crème frache and some pieces of avocado:delicious. Much tastier than with a bag of ready-made wraps from the supermarket!
A Turkish vegetarian pizza requires a slightly different approach. You bake the flammkuchen and top it with crumbled feta and grilled vegetables according to the recipes. The cheese must melt first. This is already possible when you have cooked one side:turn it over and place the cheese on the cooked side. While the cheese is melting, cook the other side and place the grilled vegetables on top. Then you can top it off with lettuce, tomato and cucumber. These vegetables should of course not be heated for too long. The combination of fresh/raw vegetables and savory cheese with grilled vegetables is just so delicious in this dish. Fold the whole thing shut and let it warm in silver paper for a while. Serve with sambal or harissa and garlic sauce. Enjoy your meal!
