Crispy Flammkuchen
A crisp flatbread with a thin whole‑grain crust topped with scallions, shrimp and wasabi cream.
Ingredients
- 200 g leeks (1 stalk)
- 5 tbsp Rapeseed Oil
- 120 g frozen shrimp
- 200 g Sour Cream
- 1 tsp wasabi paste
- 400 g whole‑grain wheat flour
- Salt
- Pepper
Instructions
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1.
Clean and wash the leeks, then slice into thin rings.
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2.
Heat 1 tbsp oil in a pan, add leeks and cook for about 3 minutes. Set aside.
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3.
Place shrimp in a sieve, rinse under cold water and drain well.
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4.
Whisk sour cream with wasabi paste.
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5.
In a bowl combine flour, remaining 4 tbsp oil, 250 ml water and ½ tsp salt; knead with hand mixer attachments until smooth.
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6.
Transfer dough to floured surface, divide into four portions. Roll each into a thin oval (≈25 × 15 cm).
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7.
Place two dough discs on parchment paper sized for the baking sheet. Pull parchment with dough onto the tray.
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8.
Spread wasabi cream on each disc, then top with leeks and shrimp. Season with salt and pepper.
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9.
Bake in preheated oven at 225 °C (fan: 200 °C) on the lowest rack for about 12 minutes. Remove, lift the flammkuchen with parchment from the tray, place remaining dough discs on parchment and bake similarly.
