With this quick basic recipe, you can whip up the perfectly crispy, paper-thin Flammkuchen dough with whole wheat flour in no time. Roll it out thinly and top it with your favorite sweet or savory tarte flambee toppings of choice or check out the blog post for more topping ideas.
Alternatively: a cast iron pan (Flammkuchen can also be baked in a cast iron pan instead of on a tray. You can find more info about this in the blogpost)
Zutaten
120gwhole wheat flour(≈4.2 oz or ½ + ⅓ cup)
30gall-purpose flour(≈1 oz or ¼ cup)
1pinch ofsalt
2teaspoonolive oil(or canola oil)
80mlcold water(⅓ cup)
Anleitungen
Dough
In a bowl, combine both types of flour with a generous pinch of salt. Add the olive oil and half of the water and begin to knead. Knead the ingredients into a smooth dough while adding the remaining water.Transfer the dough on a work surface, knead it a few times with your hand, then form it into a ball and wrap it in foil. Let it rest at room temperature for 30 minutes.
Roll out the Dough
Preheat the oven to 250°C or 480°F. Briefly knead the dough on a lightly floured work surface. Start to roll out the dough with a rolling pin until it is about the size of your baking tray. Turn and twist the dough regularly while rolling it out to prevent it from sticking to the surface and to make sure it becomes evenly round or square.Tip: always take short breaks in between while doing this so that the dough has time to relax. This makes it more elastic and allows it to be rolled out thinner.
Bake the Tarte Flambee
Carefully lift the dough onto a baking tray lined with parchment paper and top it as desired. Then bake in the oven for about 10 minutes until crispy.
Notizen
*You can also make your tarte flambee with only whole wheat flour. For this, simply use 150g of whole wheat flour and roll out your dough directly on a sheet of baking paper, as it may be a bit more brittle without the white flour component.