Flammkuchen with bacon and leek
1 serving
60 minutes
Recipe by Sergey Astafyev, chef of the Krombacher Beer Kitchen restaurant. Flammkuchen is a genre of German open pies with various fillings on a thin crispy dough, outwardly reminiscent of Italian pizza. Literally, Flammkuchen means "flaming pie", in the classic version these pies are baked in the oven, right on an open fire. The recipe was invented in Alsace, long before this region became part of France, and in Germany it is still loved, especially in Berlin.
1
Prepare the dough. Dissolve the yeast in milk and leave it in a warm place until a frothy cap appears.
- Dry yeast: 1 g
- Milk: 5 ml
2
When the yeast has dissolved, place flour in a bowl, pour in the milk with yeast, add sugar, vegetable oil, salt, and a little water. Knead the dough.
- Wheat flour: 60 g
- Dry yeast: 1 g
- Sugar: 2 g
- Vegetable oil: 5 ml
- Salt: 2 g
- Water: 30 ml
3
Cover the prepared dough with a damp cloth and let it rest for 1.5–2 hours.
4
Prepare the filling. Grate suluguni cheese on a fine grater and mix it with sour cream.
- Suluguni cheese: 30 g
- Sour cream: 80 g
5
Cut the bacon and leek into thin strips and add to the sour cream with cheese.
- Bacon: 40 g
- Leek: 10 g
6
Roll out the dough thinly and place it in an oven preheated to 180 degrees for 3 minutes.
- Wheat flour: 60 g
7
When the dough dries, take it out and evenly distribute the filling over the surface. Bake for another 7-8 minutes.
- Sour cream: 80 g
- Suluguni cheese: 30 g
- Bacon: 40 g
- Leek: 10 g
8
Cut the ready flammkuchen into large pieces and serve immediately.
