D'r Pfànnagreschta Flàmmaküecha • Tarte flambée grillée à la poêle · Stovetop Alsatian Flatbread
Claimed by the French and the Germans as a dish that originated in their national #cuisine, the #flammakuecha (also #flammekuche, flammkuche, #flammkuchen, tarte flambée, #AlsatianPizza) is a wholly #Alsatian creation! .
Its most basic version is a #flatbread, topped with #cremefraiche or #fromageblanc, thinly sliced #onion, and #lardon (basically #bacon!), then cooked in an extremely hot oven.
Originally the Flàmmaküecha was a dish that was uniquely #homemade created in the region of #Alsace (s' Elsàss in Alsatian) it apparently became popular as a restaurant dish from the 1960s at the height of the #pizza craze, which resulted in the establishment of the French restaurant chain @flams_restaurant in #Strasbourg (Strossburi or Stràsburi in Alsatian) in the 1990s, which now has locations across #France (with 5 in #Paris). .
As some of you know I have an oven problem or, rather, a LACK of an oven problem. So what's an amateur baker to do? The only things I do have is a pan and a stovetop, and because I'm not baking a loaf, these are the ideal tools needed for someone in my situation.
Here's how I made my #faitmaison version. For the dough, I made a no-knead, 20h bread/pizza dough, which only uses flour, water, dry-active baker's yeast, and salt. I heated my pan until hot, sprinkled some flour to prevent the dough from sticking to much. Stretched the dough until thin and formed a elongated shape close to a rectangle, then added it to the pan and covered it. After a minute or two, flipped it to cook and char the other side. Once the other side was slightly charred, I flipped back over, added a table spoon of crème fraîche, some onions I had caramelised and some lardons I had crisped up early (no over=browning of toppings while cooking the dough). And voilà ! : a crispy, delicious, stovetop Flàmmaküecha! E Güatar!
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