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🍽️ Crispy Flammkuchen with Pancetta and Sauerkraut

341 kcal · 30 min · 4 servings

Crispy Flammkuchen with Pancetta and Sauerkraut Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Dissolve the yeast in 175 milliliters of lukewarm water.
  2. 2. Mix the water with the flour and one teaspoon of salt to form a soft dough.
  3. 3. Knead the dough until it pulls away from the sides of the bowl.
  4. 4. Cover the dough and let it rise in a warm place for 30 minutes.
  5. 5. Remove the outer leaves from the white cabbage.
  6. 6. Cut the white cabbage into thin strips.
  7. 7. Peel the onion.
  8. 8. Dice the onion.
  9. 9. Add the oil to a hot pan.
  10. 10. Fry the onions and cabbage for 5 to 7 minutes over medium heat.
  11. 11. Ensure the cabbage is still slightly crunchy.
  12. 12. Season the mixture with thyme, salt, and pepper.
  13. 13. Remove the pan from the heat.
  14. 14. Drain the sauerkraut.
  15. 15. Squeeze the sauerkraut well.
  16. 16. Preheat the oven to 220 degrees Celsius fan-forced.
  17. 17. Line two baking sheets with baking paper.
  18. 18. Knead the yeast dough again on a lightly floured work surface.
  19. 19. Divide the dough into 6 to 8 pieces.
  20. 20. Roll each piece into a thin flatbread.
  21. 21. Place the flatbreads on the prepared baking sheets.
  22. 22. Season the crème fraîche with a little salt and pepper.
  23. 23. Spread the crème fraîche onto the dough.
  24. 24. Leave a narrow border on the dough free.
  25. 25. Cut the pancetta into small pieces.
  26. 26. Top the flatbreads with the sauerkraut.
  27. 27. Top the flatbreads with the onion-cabbage mixture.
  28. 28. Top the flatbreads with the pancetta.
  29. 29. Bake the flatbreads in the oven for 10 to 15 minutes until golden brown and crispy.
  30. 30. Remove the flatbreads from the oven.
  31. 31. Garnish the flatbreads with thyme.
  32. 32. Cut the flatbreads into pieces.
  33. 33. Serve the flatbreads.

Nutrition per serving