DoctorAcula_DO: Schmand?
Ahowiejones: What do you do with the other half of the dough??
ender52: This looks delicious, but I’m more interested in that smooth sliding oven rack.
PublicFigureX: Ok but where are the rest of the onions?
Every time I’ve had this, there have been so many onions you couldn’t see the crust. And it’s amazing.
tgw1986: i’m *so* saving this. i used to live in the flemish region (northern france, near belgium) and these were a staple of my diet. **so good**. i would add a little goat cheese and a drizzle of honey to it too 🙂
Jessiesgirl_97: I went on a trip to Germany and France back in May with my school. One night we went to a wine tasting at a winery in the Longuich/Mosel region where they let us try about 7 different types of Riesling, and in between that they fed us homemade flammkuchen.
It was baked in a wood fire oven (at like 500 degrees? For one minute) right next to us, one at the time, so it was always fresh and hot and just slightly burnt and crispy around the edges. It had ham, creme fraiche, and some special onions that they had cooked in congac for some 4 hours.
It was amazing and I’ll probably never have it like that again.
Lol I’ll never forget how disappointed I was at first when they gave us “pizza” to go with our wine.
barathrumobama: don’t forget the Federweißer
BOEMEF: **SOURCE:** https://youtu.be/34LVfBrTUAc
Today we’re gonna show you how to make a crisp Flammkuchen.
**INGREDIENTS**
**For the Dough**
-250g Flour
-5g Salt
-4g Instant Yeast
-15g Olive Oil
-135ml Water
**For the Topping**
-1 package Schmand / Crème fraîche
-1 Onion
-100g Diced Ham
-Spring Onions
**INSTRUCTIONS**
**1.** Knead all Dough ingredients to a smooth dough.
**2.** Let the dough rise for about 1 hour.
**3.** After proofing divide the dough into two and roll it out thin.
**4.** Top with Schmand / Crème fraîche, Onion and Ham.
**5.** Bake in a preheated oven on 500-600°F/250-300°C until crisp.
**6.** Optional sprinkle over some spring onions.
Enjoy!
JAStars102: Isn’t this a tarte d’Alsance? Those are delicious.
yungmanjenkins: Omg i had this SO often when i was living in Freiburg, Germany!! It’s one of my favorite dishes that i had
mossifa: A pizza
Revenesis: I had a puffy version of something like this in Budapest a few years ago and they called it “Communist Pizza’ lol. It was excellent though.
sixblackgeese: That’s like 40% onion. Why.
Smoiky: I usually put some thyme and some Parmesan on the schmand before adding the toppings.
Today I will make one with zucchini and red onions.
deevmtb: THANK YOU SO MUCH FOR POSTING THIS!! This was one of my favorite things to eat in Germany. I haven’t had it in years. Definitely adding this to my cooking to-do list.
aefie: A restaurant/brewery chain here in Canada makes these in all sorts of flavours. It’s called Les Trois Brasseurs (3 Brewers). They’re amazing! My favorite was with steak slices and jalapenos [but it doesn’t look like they have that one anymore. ](https://les3brasseurs.ca/menu)
vinylpanx: I don’t care if it isn’t accurate that looks so damn good
maxitobonito: I prepare this at home, but I use bacon that I cook a bit with the onions before putting the thing in the oven. It’s a delicious thing that tastes great cold
Shragaz: You might wonder why didn’t they film the risen dought. Because it didn’t rise because they put salt straight on it. And no sugar.
insidezone64: Am I the only one who thinks this is a piadina with sour cream instead of a soft cheese?
Only difference in the dough us you use yeast instead of baking powder.
Is flammkuchen served as a street food?
nine-T-: Power point presentation > gifs
DanjuroV: This looks good and everything but there are about 100 herbs or spices that would improve this immensely. As is it seems pretty bland.
ThatsClassicHer: 500 degrees?
My oven goes to 480
IZiOstra: I recommend cooking the onions until they start to be brownish in a pan with some white wine like Riesling.
HulkMuffins: Well this looks amazing.
Dithyrab: So this is like a German thing right? What is Schmand? Is that a cheese, or a sour cream sauce of some kind? No sugar in the dough? Is this like a regular thing you just make in Germany sometimes? Seems over-oniony a little
knobiknows: Saying ‘Half of the dough’ doesn’t really mean anything if you don’t give any amounts beforehand
ZVAZ: My girlfriend made this for me years ago, it rules!
MSTmatt: Is this a GIF or a stop motion flipbook?
gh0stastr0naut: That flame kitchen pizza looked great but getting through that 1 frame per second gif was agony.
Zambenis: Ready for motherfuckers to stream in here and tell us what’s wrong with this dish.
Jesus fuck, just enjoy things sometimes
DukeNuggets69: Flàmmenküeche *
HiddenShorts: So pizza? And if Alton Brown taught me anything you should never roll out pizza crust. Which this basically is.
CDNYuppy: Inferior pizza
Darddeac: It’s like a sad, sad little pizza.
huggles83: Ok, why are you putting sand on your pizza?
And why are you writing in a Sean Connery accent?