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Flammkuchen with Salami
(0)
46 min
Under an hour
Knuspr-Küche
Ein knuspriger Flammkuchen nach elsässer Art, belegt mit würziger Salami, frischen Lauchzwiebeln und einer pikanten Note von Chili. Dieses Rezept besticht durch seinen hauchdünnen Boden, der ohne Hefe zubereitet wird und im Ofen besonders kross wird. Die Kombination aus cremiger Schmand-Basis und herzhaftem Belag macht diesen Flammkuchen zu einem perfekten schnellen Abendessen oder Snack für gesellige Runden.
Ingredients
Preparation method
First, prepare the dough. Mix flour with salt in a bowl. Melt the lard in a small pot and add the mineral water to warm it slightly. Add the lukewarm mixture to the flour and knead everything for about 5 minutes to form a smooth, non-sticky dough. Wrap the dough in cling film and place it in the refrigerator for at least 30 minutes.
Meanwhile, prepare the topping. Since the Flammkuchen bakes for a very short time, all ingredients must be cut into wafer-thin, almost transparent slices. Cut the spring onion into fine rings, deseed and finely chop the chili pepper. Also slice the salami very thinly.
Preheat the oven to maximum heat (approx. 250 °C). Leave the baking tray in the oven so it gets really hot – this will make the Flammkuchen nice and crispy from below.
19 min
Quick
