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Flammekueche a la Spud | Potato Pizza with Rosemary

>>  Thursday, September 29, 2016

Next, in the series of flatbread, I have a fusion dish from the Alsace region called the flammekueche (flatbread pizza). The original dish is not a fusion, meaning flammekueche is a thinly rolled bread dough spread with crème fraîche, onion, and bacon and traditionally baked in wood-fired ovens. However, the recipe I referred was a fusion by including spud or the potato. In fact, when I checked around, there is an Italian version of Potato Pizza / Pizza con Patate that's traditional.

I stuck to this recipe as it's easier to do and not bother about proofing the dough. The dough used is a regular one with just salt and olive oil and rolled out thin. 


Depending on the region, this dish can be called Flammekueche, Flàmmeküeche, Flàmmaküacha or Flammekuechle in Alsatian, Flammkuche in Lorraine Franconian, Flammkuchen in German, which means "flame cake", or in French tarte flambée, which translates as "pie baked in the flames." Contrary to what the direct translation would suggest, tarte flambée is not usually flambéed, but cooked in a wood-fire oven. Source Wiki

I am giving the original recipe as such, though I made with 1 cup flour and got an 8*8 square pizza.



Flammekueche a la Spud | Potato Flammekueche with Rosemary

The dough

300g plain flour
3 tbsps olive oil
120ml warm water
pinch of salt

The Topping

2 medium potatoes (about 400g)
1 small onion (about 100g)
200g crème fraîche or sour cream
3 tbsps olive oil
salt and freshly ground black pepper
25g parmesan grated
approx 2 tbsp of chopped fresh rosemary leaves or fresh thyme leaves

How to make:

Wash and peel the skin off the potatoes. Rinse the sliced potatoes in several changes of water to remove the starch. Drain in a colander. Toss the potatoes with salt and keep it aside.

Preheat the oven to 220C

In a bowl, take the flour, add salt, olive oil, and warm water and just mix to a dough. Knead the dough for a minute or two, just to bring it all together.

Roll out the dough into a thin disc on a floured surface. Grease the baking pan with olive oil, place this disc on it and make sure your pan is fully covered.

Remove the potatoes from the colander and pat dry.

Slice the onion thinly, then toss the onion slices with the potato slices and 1 tbsp of olive oil.

Season the sour cream with a little salt and black pepper and then spread onto both dough bases, spreading it right out to the edge of the dough.

Top this with the potato and onion mix, again spreading it out to the edge of the dough.

Sprinkle with the herbs  and another tbsp of olive oil.

Bake for about 15 minutes, then scatter with the grated parmesan and return to the oven for about another 5 minutes. The edge will be well browned and crispy and the potato slices cooked through.

Allow to cool a little before slicing and serving.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68


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Qistibi | Flatbread stuffed with Potatoes

>>  Wednesday, September 28, 2016

With just two more to go for Cooking Carnival, I have a new Flatbread from the regions of Tatarstan and Bashkortostan. Both these regions are federal subjects of the Russian Federation. I seem to have forgotten my geography that I don't even remember ever reading about these regions. 

I landed in this Flatbread when I was forced to pick up another instead of what I had planned to make. I had selected Kartoffelpuffer/German Potato Pancakes and only at the last moment read the recipe and found that it's just the same as Rosti or Latkes. I had no interest in repeating the same and hurriedly selected another. I have a list of Flatbreads collected over a period, wanting to make it myself. 

Out of those Flatbreads, I saw that this Qistibi is stuffed with Potatoes and it suited just fine for today.

Wiki says that Qistibi is a popular traditional dish in Tatarstan and Bashkortostan. Qistibi is roasted non-fermented flatbreads with various fillings inside. The most popular filling is mashed potato but it may also be ragout or millet. This flatbread is made very differently as the filling is placed on the one half of the flatbread and is covered by the other half. It is then cooked with butter on a hot pan. 

Qistibi is either served for Breakfast or can easily be served as Main course. Recipe qistibi Tartar sounded quite a tongue twister
This shot was clicked by Konda. She was keen in clicking in her own style, while the rest I took as per mine.


Qistibi

Ingredients Needed:

For the dough:

All purpose flour - 1 cup
Milk as needed (1/4 cup)
Baking Soda - 1/4 tsp
Salt to taste

For filling

Potatoes boiled and mashed - 1/2  cup
Few drops of milk
Butter - 2 tsp
Salt to taste
Grated onions

For frying:

Salted Butter 

How to make the Qistibi

For the Dough

Take the ingredients in a bowl and knead to soft dough. Let it rest for 30 mins. Divide into small balls to make thin tortillas.

For the Filling

MW the potatoes for 6 mins, soak and peel the skin. Mash right away with butter, salt and grated onions. Keep it aside.

Assembling the Qistibi

Dust and roll out thin tortillas of 6" diameter. The dough actually rolls out very thin without breaking. 

Heat a nonstick pan and when hot, cook the tortillas on both sides, ensuring they don't get burnt.

Remove to a plate. Take a spoonful of the filling, spread on half the circle. Bring the other half to cover and press down.

Heat the pan again with butter, place the flatbread and cook until crispy on both sides.

Serve with sauce or tea 



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68


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