Low Sodium Flammkuchen
Experience the irresistible charm of Low Sodium Flammkuchen, a healthier twist on the classic Alsatian flatbread that doesn't skimp on flavor. Crafted with a light and crispy yeast dough, this recipe features a creamy, low-sodium topping made with a blend of crème fraîche and Greek yogurt, delicately seasoned with nutmeg, garlic powder, and white pepper. Thinly sliced yellow onions provide a mild sweetness, while fresh thyme and chives deliver vibrant, herbaceous notes. Perfectly baked on a sizzling hot stone or baking sheet, this quick and easy dish is ideal for casual dinners or gatherings. Whether you're reducing your sodium intake or simply craving gourmet comfort food, this Low Sodium Flammkuchen is sure to delight your taste buds with every bite.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 ml Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Active dry yeast
- 250 grams Low-sodium crème fraîche
- 100 grams Unsweetened Greek yogurt
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Ground white pepper
- 1 medium Large yellow onion
- 1 tablespoon Fresh chives
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Garlic powder
Instructions
In a bowl, mix the flour and yeast. Gradually add warm water and olive oil, mixing until a sticky dough forms.
Transfer the dough to a floured surface and knead for about 5 minutes until smooth.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rest in a warm place for about 20 minutes to rise slightly.
Meanwhile, prepare the topping by combining the low-sodium crème fraîche, Greek yogurt, nutmeg, ground white pepper, and garlic powder in a medium bowl. Stir until smooth and well combined.
Peel the onion and slice it very thinly (preferably using a mandoline for consistency).
Once the dough has rested, preheat your oven to 480°F (250°C) and place a baking sheet or pizza stone in the oven to heat.
Divide the dough into two equal parts. Roll out each piece on a lightly floured surface to a very thin rectangular or oval shape.
Remove the hot baking sheet or stone from the oven and carefully transfer the rolled-out dough onto it.
Spread half of the crème fraîche mixture evenly over each base, leaving a small border around the edges.
Layer the thin onion slices over the crème fraîche, followed by a sprinkle of fresh thyme leaves.
Bake for about 10 minutes, or until the edges are golden brown and crispy.
Remove from the oven, sprinkle with freshly chopped chives, and serve hot.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 18.9 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 984 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
