Ingredients
- 100 g of flour
- 60 ml of water
- 1-2 teaspoons of olive oil
- 1 tsp of salt
- 4 tsp sour cream
- 60 g bacon
- 1 onion
- 1 small bunch of chives
Preparation
- Recommended CADAC cooking surface : Grill plate or Chef pan / Paella pan
- Mix the flour, water, olive oil and salt in a bowl and knead until smooth and no longer sticky. Add a little flour if necessary. Let the dough rest for at least 10-15 minutes (better is half an hour) so that it can rise.
- Meanwhile, cut the bacon into small cubes, the onion into half rings and the chives. Then fry the bacon and onions on the grill plate or in a pan without oil until lightly browned. Set this aside and remove the fat with kitchen paper from the cooking surface.
- Divide the dough in half and roll it out thinly into flat bread. If you do not have a partial roller at hand, you can also use a bottle. Preheat the barbecue shortly and bake the dough in the warmest setting for about 2 minutes, preferably with a lid.
- Turn off the barbecue, turn the dough over and spread it evenly with an acid hem. Then divide the onions and bacon over the flat bread and bake them in 3 to 5 minutes over a low to medium heat.
- Note: the dough may have a few lightly scorched spots, but it must not burn! Finally, sprinkle the flammkuchen with fresh chives and very tasty.
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