Recipe for tarte flambée and pita bread: A journey to the origin of bread

Tarte

Tarte flambée, which was originally only widespread in Alsace-Lorraine, Saarland, Baden and Palatinate, has now established itself throughout Germany, preferably in markets. Not without reason. The dough is easy to make in advance and topped and baked within minutes. A very versatile and light flatbread.

Recipe for 4 dough pieces

  • 265 g water (cold)
  • 10 grams of salt
  • 10 grams of vegetable oil
  • 500 g wheat flour 550
  1. Weigh all the ingredients in the kneading bowl in the order indicated.
  2. Mix for 5 minutes on the lowest setting of the kneading machine.
  3. Knead on the second speed for 6-8 minutes until the dough looks smooth and elastic. (But be careful! Do not overload the machine. The dough becomes very firm.)
  4. Cover the dough with foil or lid and let rest at room temperature (approx. 20 ° C) for 30 minutes.
  5. Place the dough on the lightly floured work surface.
  6. Divide the dough into four about 195 g pieces.
  7. Grind each piece of dough hard round.
  8. Place the dough pieces with the end down and 10 cm apart in a dough mold, oven dish or on a plate and cover with cling film, leavening film or a bag. Alternatively, place in a linen cloth generously sprinkled with semolina and flour, cover with the cloth and lay a foil over.
  9. Let the dough pieces rest for 8-24 hours at 5-6 ° C.
  10. On the baking day, place the dough pieces one after the other with the ends facing down on the floured work surface and roll out very thin (diameter approx. 32-35 cm), if necessary, place the dough on the back of the hand and roll out even thinner.
  11. Cover the flatbreads as desired.
  12. Bake immediately at at least 250 ° C on the middle shelf in a preheated oven on the baking sheet or baking steel for a few minutes until the desired degree of browning is reached. If you would like to bake warmer, it is worth putting the brick or baking steel on the last or penultimate shelf under the overheating so that the top and bottom of the tarte flambé burn just as well.
  13. Roll out the remaining pieces of dough one after the other, cover and bake.

To cover:

  • 250 g fresh cream
  • 10-20 g (about 1-2 tablespoons) of water
  • Pepper to taste
  • 200 g pork belly (cut into small cubes)
  • 1 large onion (in thin rings)
  1. For the topping, dilute the crème fraîche with a little water to create a spreadable cream. Season with pepper.
  2. Prepare the dough according to the recipe and spread with the cream.
  3. Spread the bacon and onion evenly.
  4. Bake according to the recipe.

Pita

Pita bread is a simple flatbread that is a staple in many parts of the world in a similar way, but sometimes it is called differently. Whether in the Middle East, Greece or Turkey, this flatbread is known everywhere.

Recipe for 4 dough pieces

  • 320 g of water (20 ° C)
  • 5 grams of vegetable oil
  • 500 g wheat flour 550
  • 5 g fresh yeast
  • 10 grams of salt
  1. Weigh all ingredients, except salt, into the kneading bowl in the order indicated.
  2. Mix for 5 minutes on the lowest setting of the kneading machine.
  3. Knead on the second speed for 3-4 minutes until the dough looks smooth and elastic.
  4. Add the salt and knead for another 3-4 minutes on the second speed until the dough looks smooth and elastic again (optimal dough temperature: 25 ° C).
  5. Cover the dough with foil or lid and let rest for 1 hour at room temperature (approx. 20 ° C). Stretch and fold after 30 and 60 minutes.
  6. Cover the dough with foil or lid and let rest in the fridge at 5-6 C for 8-16 hours.
  7. Place the dough on the floured work surface.
  8. Divide the dough into four about 210 g pieces.
  9. Round each piece of dough.
  10. Place the dough pieces with the end down and 10 cm apart in a lightly greased dough mold, oven dish or on a plate and cover with cling film, leavening film or a bag. Alternatively, place in a linen cloth generously sprinkled with semolina and flour, cover with the cloth and lay a foil over.
  11. Let the dough pieces mature for 8-16 hours at 5-6 ° C.
  12. Place a piece of dough on the lightly floured work surface with the ends down, dust lightly with flour and use your fingertips to flatten out from the middle to the edge (approx. 20-22 cm in diameter).
  13. Place the dough piece on parchment paper or on an insert sprinkled with flour or semolina.
  14. Bake for 8-10 minutes at 250 ° C in a preheated oven on the baking sheet or baking steel (possibly with steam) until brown spots appear on the surface. During baking, the top of the flatbread often lifts off the bottom, so that there is already a cavity for filling after it has cooled. After baking, it is best to stack the flatbreads on top of each other so that they remain soft. Bake warmer and shorter (up to 300 ° C) for a stronger separation effect between the two halves of the dough.

To the book
The recipes are taken from the book “The best flatbreads in the world” by Lutz Geißler and Alexander Englert. It was published by Becker Joest Volk Verlag on October 31, 2021.

Have fun imitating!

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