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Top 5 dishes made from heaped cup Plain Flour OR Bread Flour *about 1 & 1/4 cups
1 . Persimmon Flammkuchen
Persimmon Flammkuchen
Flammkuchen (OR Flammekueche), sometimes called ‘German Pizza’, is not well known. I am a huge fan of Flammkuchen and make it very often. Topping can be anything if it goes well with Sour Cream. Today I made a sweet one with Persimmon that is in season now. My favourite way to eat Persimmon is with Yoghurt. So I knew Persimmon would go well with the flavour of Sour Cream but more sourness would be needed. I added a small amount of Lemon Juice. I drizzled with Honey. This sweet Flammkuchen was seriously delicious.
Ingredient
1 teaspoon
Baking Powder *optional
1/2 teaspoon
Salt
1/2 cup
Warm Water
1 tablespoon
Oil *I used Sunflower Oil
2 teaspoons
Caster Sugar
1/2 teaspoon
Lemon Juice
Cooking instructions
* Step 1
Combine Flour and Salt in a bowl. (Baking Powder is optional. I usually don’t add it.) Add Warm Water and Oil. Mix until a dough comes together. Knead, adding more Flour if required, until smooth and elastic.
* Step 2
Divide the dough into 2 portions if you prefer. Roll out or flatten the dough into a thin oblong or round, and place on a baking tray(s), lined with baking paper if necessary.
* Step 3
Mix Sour Cream (OR Creme Fraiche), Sugar and Lemon Jucie, spread on the base, arrange Persimmon slices and Walnuts.
* Step 4
Bake in a hot oven over 200℃ until nicely browned and edges are crispy. Today I baked it at 230℃ for 12 minutes. *Note: Make sure the baking surface is hot to achieve crispy bottom.
* Step 5
Drizzle with Honey and enjoy.
Note: if there is a photo you can click to enlarge it
2 . Smoked Sausage ＆ Sauerkraut Flammkuchen
Smoked Sausage ＆ Sauerkraut Flammkuchen
I love Flammkuchen, aka German Pizza, and I sometimes crave it. Today I didn’t have Bacon but I had Kransky Sausages. Germany is famous for its delicious Sausages. I decided to make Flammkuchen with Kransky Sausages, which is the most commonly available smoked Sausage in Australia. It smelled good when baked, but I thought something sour would be good with it. Luckily I had a jar of Sauerkraut that my daughter bought many months ago. It looked still edible, so I added some. It was delicious!!! I should have put more Sauerkraut.
Ingredient
1 teaspoon
Baking Powder *optional
1 pinch
Salt
1/2 cup
Warm Water
1 tablespoon
Olive Oil *OR Vegetable Oil
100-120 g
Smoked Sausages *sliced
Cooking instructions
* Step 1
Combine Flour and Salt in a bowl. Add Warm Water and Olive Oil. Mix until a dough comes together. Knead, adding more flour if required, until smooth and elastic.
* Step 2
Divide the dough into 2 portions if you prefer. Roll out or flatten the dough into a thin oblong or round, and place on a baking tray(s), lined with baking paper if necessary.
* Step 3
Mix Sour Cream (OR Creme Fraiche) and Salt, spread on the base, scatter Onion evenly, and arrange Sausage slices.
* Step 4
Bake in a hot oven over 200℃ until nicely browned and edges are crispy. *Today I baked it at 230℃ for 12 minutes. *Note: Make sure the baking surface is hot to achieve crispy bottom.
* Step 5
Scatter some Sauerkraut, sprinkle with Black Pepper and chopped Parsley.
Note: if there is a photo you can click to enlarge it
3 . Apple & Cinnamon Flammkuchen
Apple & Cinnamon Flammkuchen
I rarely make Pizza at home, but I make Flammkuchen very often. Flammkuchen is not well known in Melbourne where I live. It’s a pity people don’t know about it. Flammkuchen is sometimes called ‘German Pizza’ and it is quite easy to make at home. Toppings can be anything. Today I made slightly sweet one with Apple and Cinnamon. Sweetened Sour Cream, Apple and Cinnamon couldn’t go bad.
Ingredient
1 teaspoon
Baking Powder *optional
1/2 teaspoon
Salt
1/2 cup
Warm Water
1 tablespoon
Oil *I used Sunflower Oil
2 teaspoons
Caster Sugar
Cooking instructions
* Step 1
Combine Flour and Salt in a bowl. (Baking Powder is optional. I usually don’t add it.) Add Warm Water and Oil. Mix until a dough comes together. Knead, adding more Flour if required, until smooth and elastic.
* Step 2
Divide the dough into 2 portions if you prefer. Roll out or flatten the dough into a thin oblong or round, and place on a baking tray(s), lined with baking paper if necessary.
* Step 3
Mix Sour Cream (OR Creme Fraiche) and Sugar, spread on the base, arrange Apple slices, and sprinkle with some Ground Cinnamon.
* Step 4
Bake in a hot oven over 200℃ until nicely browned and edges are crispy. *Today I baked it at 230℃ for 12 minutes. *Note: Make sure the baking surface is hot to achieve crispy bottom.
* Step 5
Sprinkle with extra Sugar if you like, and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Mushroom & Black Olive Flammkuchen
Mushroom & Black Olive Flammkuchen
I must credit my friend Shelley for this recipe. The other day, she cooked 4 different Pizzas for my husband and me, and one of them was Mushroom and Black Olive Pizza, that inspired me to make this Flammkuchen. ‘Do not spread fresh Mushrooms over the Pizza base as a fair bit of water comes out from the Mushrooms and it make the base soggy. Cook Mushrooms first and intensify the flavour, then spread them over the base’, Shelley said. I cooked Mushrooms with Garlic. This Flammkuchen smelled and tasted amazing. Dill is essential!
Ingredient
1 teaspoon
Baking Powder *optional
1 pinch
Salt
1/2 cup
Warm Water
1-2 tablespoons
Oil *I used Sunflower Oil
200 g
Mushrooms *sliced
1 clove
Garlic *finely chopped
1/4 cup
sliced Black Olives
Cooking instructions
* Step 1
Heat 1-2 tablespoons Oil in a frying pan over high heat, cook sliced Mushrooms, add Garlic, and season with Salt & Black Pepper. Set aside.
* Step 2
Combine Flour and Salt in a bowl. Add Warm Water and Oil. Mix until a dough comes together. Knead, adding more Flour if required, until smooth and elastic.
* Step 3
Divide the dough into 2 portions if you prefer. Roll out or flatten the dough into a thin oblong or round, and place on a baking tray(s), lined with baking paper if necessary.
* Step 4
Mix Sour Cream (OR Creme Fraiche) and Salt, spread over the base, arrange cooked Mushrooms and sliced Black Olives evenly.
* Step 5
Bake in a hot oven over 200℃ until nicely browned and edges are crispy. Today I baked it at 230℃ for 10 minutes. *Note: Make sure the baking surface is hot to achieve crispy bottom.
* Step 6
Scatter some chopped Parsley and Dill, and sprinkle with extra Salt and freshly ground Black Pepper as required. *Note: I forgot extra Salt & Black Pepper for the photo.
Note: if there is a photo you can click to enlarge it
5 . Smoked Salmon Flammkuchen
Smoked Salmon Flammkuchen
Flammkuchen (OR Flammekueche) is not well-known in Australia. Do you know it? I am a big fan of Flammkuchen. Probably I like it more than Italian Pizza and I make it often. I heard that there are some regional variations, but most commonly Sour Cream is used. It’s surprisingly easy to make and it is a great fun to try a variety of toppings. Today’s topping is Smoked Salmon. I added Spinach as well but that is optional.
Ingredient
1 teaspoon
Baking Powder *optional
1 pinch
Salt
1/2 cup
Warm Water
1 tablespoon
Oil *I used Sunflower Oil
Cooking instructions
* Step 1
Combine Flour and Salt in a bowl. Add Warm Water and Oil. Mix until a dough comes together. Knead, adding more Flour if required, until smooth and elastic.
* Step 2
Divide the dough into 2 portions if you prefer. Roll out or flatten the dough into a thin oblong or round, and place on a baking tray(s), lined with baking paper if necessary.
* Step 3
Mix Sour Cream (OR Creme Fraiche), Garlic and Salt, spread on the base, scatter Onion and Spinach (*optional) evenly.
* Step 4
Bake in a hot oven over 200℃ until nicely browned and edges are crispy. Today I baked it at 230℃ for 10 minutes. *Note: Make sure the baking surface is hot to achieve crispy bottom.
* Step 5
Arrange Smoked Salmon and Fresh Dill, sprinkle with some freshly ground Black Pepper. *Note: Capers can be added.
Note: if there is a photo you can click to enlarge it
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