Flammkuchen with Spring Herbs
The Flammkuchen with spring herbs from Spoonsparrow provides plenty of chlorophyll thanks to wild garlic, which is important for blood formation.
Ingredients
- 450 g spelt flour type 1050 (+2 tbsp for kneading)
- Salt
- 0.25 cube fresh yeast
- 50 g fresh wild garlic (with small onions)
- 3 red onions (120 g)
- 300 g sour cream
- Pepper
- 2 handfuls young sorrel leaves (20 g)
- 1 tbsp red peppercorns
Instructions
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1.
For the dough, sift flour into a bowl, mix with 1 tsp salt and make a well in the center. Crumble yeast and stir it into 250 ml water until well mixed. Pour the yeast mixture into the flour well and knead everything into a smooth dough. Cover the dough and let it rise overnight.
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2.
On the next day, line two baking trays with parchment paper. Wash and pat dry the wild garlic. Peel the onions and slice them into thin rings.
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3.
Knead the dough on a floured surface, then roll each portion into an oval flatbread using your palms. Place the flatbreads onto the prepared trays. Whisk the sour cream until smooth, brush it thinly over the flatbreads, season with salt and pepper, top with onion slices and wild garlic, and bake in a preheated oven at 220 °C (fan 200 °C; gas: level 3–4) for 15 minutes.
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4.
Meanwhile wash and dry the sorrel. Remove the flammkuchen from the oven, sprinkle with red peppercorns and fresh sorrel leaves, and serve.
