A few weeks ago I learned a trick for a quicker way to bake a Flammkuchen: use store-bought tortilla wraps as the base. And that workes surprisingly well! Topped with tomato, pancetta and red onion they were tasty.<\/p>\n
And it gave me food for thought. How could I make something this tasty even quicker and simpler? Well, on the one hand using the store-bought wraps. But I still included a recipe for the traditional dough below, if you want to go the extra mile. Normale one uses a mix of creme fraiche and egg for the topping. Yet usually I never have creme fraiche around, but plain yogurt, well that can almost always be found in my fridge. And if you mix plain yogurt with a bit of starch it turns to a creamy consistency in the oven that comes very close to creme fraiche.<\/p>\n
Amount:<\/em> 1 FLammkuchen 200 g flour Knead 200 g flour, 1 tsp salt, 1 tbsp sugar, 10 g yeast, 1 egg, 1 tbsp olive oil and 70 ml warm water to an elastic dough.<\/p>\n Let rest well covered for 30 minutes so dough can rise.<\/p>\n Preheat the oven to 445\u00b0 F (230\u00b0 C, upper- and lower heat).<<\/p>\n Stir together 5 tbsp plain yogurt, 2 tbsp starch, salt and pepper.<\/p>\n Roll out the dough and spread yogurt-mix on top.<\/p>\n Top as desired. For example: tomatoes, herbs, pine nuts, caramelized onions, bacon bits and cheese.<\/p>\n Bake Flammkuchen at 445\u00b0 F (230\u00b0 C, upper- and lower heat) for 10 minutes.<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" A few weeks ago I learned a trick for a quicker way to bake a Flammkuchen: use store-bought tortilla wraps as the base. And that workes surprisingly well! Topped with tomato, pancetta and red onion they were tasty. And it gave me food for thought. How could I make something this tasty even quicker and […]<\/p>\n","protected":false},"author":1,"featured_media":864,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,3],"tags":[23,122,62,17],"class_list":["post-833","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savoury","category-recipe","tag-bread","tag-feierabendkueche","tag-vegane-option","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts\/833","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/comments?post=833"}],"version-history":[{"count":19,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts\/833\/revisions"}],"predecessor-version":[{"id":1508,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts\/833\/revisions\/1508"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/media\/864"}],"wp:attachment":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/media?parent=833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/categories?post=833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/tags?post=833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nPrep time:<\/em> 10 minutes preparation, 30 minutes resting, 10 minutes baking time<\/p>\n
\n
\n1 tsp salt
\n1 tbsp sugar
\n10 g yeast
\n1 egg
\n1 tbsp olive oil
\n70 ml warm water
\n5 tbsp plain yogurt
\n2 tbsp starch
\nTopping as desired<\/p>\n
\n