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Flamkuchen
Flamkuchen is a traditional Belgian dish that originated in the 17th century in the Wallonia region. It is a thin, crispy flatbread made from unleavened dough, topped with various fillings and baked in the oven. Flamkuchen can be considered the Belgian equivalent of pizza, but with a more tender and crispy dough and rich flavor. This dish is suitable for breakfast, lunch, or dinner, as well as for a picnic or party. Today we will tell you how to prepare one of the most popular and delicious variations of flamkuchen.
Preparation time: 30 minutes.
Ingredients
Show ingredients
- flour, all-purpose – 270 g;
- refined sunflower oil – 50 g;
- warm water – 140 ml;
- fine salt – 0.5 tsp;
- fat sour cream – 140 g;
- garlic – 1 large clove or 2 small;
- mozzarella – 160 g;
- salami – 60 g;
- cooked mushrooms (oyster mushrooms, wild mushrooms) – 140 g or raw champignons – 250 g;
- fresh herbs (spinach and arugula) – a small bunch;
- tomato – 1 pc.
Preparation
- Prepare the ingredients. The water should be very warm, about 50 degrees. The fat content of the sour cream should be at least 20%. If using champignons, they do not need to be boiled; instead, cut into large pieces and simply sauté in vegetable or butter until ready.
- In a bowl, mix the flour with salt and pour the sunflower oil into the center.
- Add warm water.
- Stir everything with a spoon until the consistency resembles dry flakes.
- Then, knead the dough with your hand right in the bowl or on the table. A homogeneous ball should form – soft, warm, and not sticky to the hands. Cover it with a cloth and let it rest for at least 5 minutes.
- Meanwhile, prepare the sour cream sauce. Press the garlic into a bowl with sour cream using a garlic press.
- Add a pinch of salt and mix well.
- Grate the cheese on a coarse grater.
- Cut the mushrooms into medium-sized pieces.
- Now you can work with the dough. Slightly knead it on the table, shape it back into a ball, and divide it into 6 parts.
- Round each piece and cover with plastic wrap to prevent drying while waiting for their turn.
- Start rolling out the flatbreads. They should be very thin, so the surface underneath can be seen through.
- Using a suitable lid or plate as a template, cut out a neat circle. Collect all the scraps into a ball and hide under the plastic wrap – from this, you can roll out one more flatbread.
- Stack the prepared flatbreads on a towel, lightly dusting both sides with flour to prevent sticking.
- Heat a cast-iron skillet or a skillet with a thick bottom well. Place a flatbread in it – it will start to puff immediately (the largest bubbles can be gently pressed down with a spatula to deflate them). Fry the first side for 30-40 seconds (depending on the thickness of the flatbread and the power of the stove), but the bottom should turn golden brown.
- Fry the other side for about 30 seconds as well.
- Place the finished flatbreads on a towel and cover them with the same towel to prevent drying out.
- Preheat the oven to 180 degrees. Arrange the available flatbreads on the baking sheet.
- Spread them with the sour cream sauce. Do not put too much sauce – 1-1.5 teaspoons are enough.
- Next, distribute a thin layer of cheese (again, do not use too much, as the flatbread has no edges, and the melting cheese will just run off).
- Top with slices of sausage (note – not the other way around).
- On other flatbreads, instead of sausage, lay out the mushrooms.
- Send the trays to the oven for just 4 minutes. A pleasant warm aroma of garlic will emerge, and in that time the cheese will melt, and the sausage will be covered with an appetizing sheen.
- The mushrooms will adhere to the cheese base, becoming one whole.
- Now all that remains is to tear the leaves of arugula and spinach by hand and scatter pieces of tomatoes on top.
If the flammekueche is small (18-21 centimeters in diameter), it does not need to be cut into sectors – this is 1 serving. The flatbread is folded in half (it can even be folded again) and consumed in this form as a standalone dish. If you have some homemade or store-bought flatbreads – tortillas, it will be easy to quickly prepare flammekueche, especially since a variety of products are suitable for the filling.
