Directions

To make the dough: Place the wholemeal spelt flour and a pinch of salt in a bowl. Whisk the yeast, 140 ml water and 2 tablespoons of olive oil and knead with the wholemeal spelt flour. Cover the dough and leave to prove for 30 minutes.

 

Roll out the dough thinly on a floured work surface (approx. 35 x 30 cm). Season the non-dairy sour cream substitute with a pinch of salt and pepper, chop the thyme and add half to the cream; stir and spread this mixture over the dough.

 

To make the topping: Wash and slice the grapes. Cut the pumpkin in half, remove the seeds and rinse. Shred the pumpkin into fine strips using a vegetable peeler. Peel the red onions and slice into rings.

 

Peel and chop the garlic and mix with 2 tablespoons of oil, 1 tablespoon of vinegar, half the chopped thyme, honey, salt and pepper to make a dressing. Mix the dressing with the pumpkin and onions. Stir in the grapes.

 

Spread the topping over the dough on top of the non-dairy sour cream substitute. Roll up the dough into tube shapes and cut into slices approx. 3 cm thick. Place the slices on a baking sheet lined with baking paper and bake in a preheated oven at 180°C for approx. 25 minutes. The pastries look particularly pretty if they are garnished with some oil and chopped thyme.

 

Serve lukewarm.

 

Flammkuchen light our fire!

 

Your Dole Team