Naan - Indian Flatbread (Updated - v2)

You can start this 2 or 3 hours before the meal and just let the dough sit for the appropriate amount of time.

Preparation You'll need: A Chamotte stone 2 small bowls
Ingredients (for 2 persons) 250-260 g flour 1/2 TL salt Some icing sugar 15 g melted butter or ghee, plus around 1 Tbsp. to spread on the flatbread 2 Tbsp. milk 90-100 g mild yoghurt (Bulgarian yoghurt) 1 egg (L) 6 g yeast 7 cloves of garlic 2 red and 2 green chillies
The dough The pizza stone should be preheated at over 250℃ (grill; the higher the temperature, the better) for about an hour (lowest setting). Take a small bowl, dissolve 6 g yeast in 2 Tbsp milk, add the icing sugar (mix well), and put it in a warm place for 10 minutes. In a second bowl, liquify 15 g ghee (microwave, but should not get too hot). Add 90-100 g yoghurt, mix. Now add the egg, beat the mixture with a whisk. Now heat the mixture slightly in the microwave (lukewarm!). Then mix with the milk and the yeast. Put 250-260 g flour in a large bowl, add ½ tsp salt, add the yoghurt mixture and knead vigorously for a few minutes (a kitchen machine is almost mandatory for the moist dough). Cover with a damp cloth and place in a warm place for half an hour (e.g. in the oven at 35℃). Meanwhile, you can crush the garlic and chop the chillies. Then flatten the dough with your hands on a lightly floured work surface and shape it. The dough should be approx. 3-4 mm thick up to the edge. Now spread liquid ghee (approx. 1 Tbsp) on it with a pastry brush and add the crushed garlic and the finely chopped chillies.
Baking the bread Put the flat-bread on the stone and keep a close eye on it, it goes rather quickly, thanks to the pizza stone also the underside.

Deie (Updated - v2)

 

One could say this is the "Flammkuchen" [Tarte Flambée] of Württemberg ☺
In Esslingen they are called "Deie", but they've got many names.

Attention! Preparation time one and a half hours! The first thing to do is to put the pizza stone in the oven (300℃, middle level).

One Deie per person. Since we love variety, we always do two different ones and share them. One could do both at once and bake them together, but we do one, eat it and then do the other one, so that it isn't cold by the time we want to eat it.

Preparation You'll need: A large bowl A medium-sized bowl A Chamotte stone
Ingredients for the dough (for 2 Deie) 300 g flour, traditionally it should be a dark wheat flour, like Type 1050 or 812. Certainly one can take just standard white wheat flour. ca. 140 to 160 mL water 12 g yeast Some icing sugar -> around ½ tsp. Some baking powder -> almost 1 tsp. 1 heaped tsp. salt 2 Tbsp. oil (one can also use 1 Tbsp. oil and 1 Tbsp. lard) 180 - 200 mL water
Ingredients for the cream (for 2 Deie) 150 to 200 g Sour Cream 1 egg 25 g flour Some Salt
Additional ingredients for 1 Deie "Traditional" 1/2 smaller onion 1/4 bunch chives 50 g Black Forest ham, thin slices One can certainly take bacon, Parma ham or Serrano ham instead.
Additional ingredients for 1 Deie "Fisher" 1/4 bunch chives 70 g smoked salmon, thin slices 1 lime (to squeeze on the Deie when it's ready to eat, if wanted)
Additional ingredients for 1 Deie "Hunter" 1/2 smaller onion 2 king oyster mushrooms 2 cloves of garlic 50 g bacon, thin slices One can certainly take Parma ham or Serrano ham instead.
Preparing the dough Put 300 g flour in a large bowl, make a dent in the middle, and sprinkle 12 g yeast into it, plus almost a tsp. of icing sugar. Add some of 180-200 mL water and mix well. Set the sponge on the side at a warm place for 10 minutes. Then add 1 heaped tsp salt, just under 1 tsp baking powder, 2 Tbsp oil and the remaining water in several stages (sometimes a little less is enough, sometimes not). Knead into a smooth dough for 5-7 minutes until the desired firm consistency is achieved. Put the dough again for at least half an hour to rest, covered with a wet cloth. In the meantime you can prepare the other ingredients for the topping.
Preparing the cream Mix in a medium-sized bowl 150 to 200 g sour cream, some salt (2 to 4 pinches), 1 egg and 25 g flour. Set aside.
Preparation of the Deie "Traditional" Dice the onion, fry in some oil until golden brown. Set aside to cool down. Cut the chives into small rolls. The rest can be done half an hour to an hour later, depending on how long you let the pizza stone heat up. When the stone is really heated up: Take half of the dough and roll it out in flour in oval shape. Some like the dough to be half a centimetre thick, some prefer it really thin, like with a Tarte Flambée, which will certainly result in larger pieces. Pierce the dough piece with a fork several times and let it sit for 10 to 15 minutes. Spread the sauteed onion and the chives over the dough. Then spread half of the cream over it (should be around 135 g), finally put the ham, torn into no too small pieces on top of it. Put into the oven. Switch off the oven and let the Deie bake until the crust is golden brown. If you plan to do another one, remember to turn the heat back up to 300℃.
Preparation of the Deie "Fisher" You can start start half an hour or one hour later, depending on how long you want the chamotte stone to heat up. Cut the chives into small rolls. When the stone is really heated up: Take half of the dough and roll it out in flour in oval shape. Some like the dough to be half a centimetre thick, some prefer it really thin, like with a Tarte Flambée, which will certainly result in larger pieces. Pierce the dough piece with a fork several times and let it sit for 10 to 15 minutes. Spread the chives over the dough. Then spread half of the cream over it (should be around 135 g), finally put the salmon, torn into no too small pieces on top of it. Put into the oven. Switch off the oven and let the Deie bake until the crust is golden brown. If you plan to do another one, remember to turn the heat back up to 300℃.
Preparation of the Deie "Hunter" Finely dice the onion, cut the king oyster mushrooms into not too small pieces, chop the garlic. Sauté in a little oil until golden yellow. Put aside to cool. Tear the bacon into not too small pieces. The rest can be done half an hour to an hour later, depending on how long you let the pizza stone heat up. When the stone is really heated up: Take half of the dough and roll it out in flour in oval shape. Some like the dough to be half a centimetre thick, some prefer it really thin, like with a Tarte Flambée, which will certainly result in larger pieces. Pierce the dough piece with a fork several times and let it sit for 10 to 15 minutes. Spread the cream generously on the dough (about 130 g) and add the mushroom mixture. Finally spread the bacon on top. Put into the oven. Switch off the oven and let the Deie bake until the crust is golden brown. If you plan to do another one, remember to turn the heat back up to 300℃.

 

Fougasse (Updated - v2)

 

Attention! The sponge should be prepared the day before.
In total it takes 26-27 hours to make the bread, but that is mainly waiting and letting the dough work. 😉

Fougasse, the flat bread from the Provence 😊
It is, so to speak, the French counterpart to the Italian focaccia, both of which in turn go back to the ancient Roman flatbread panis focacius.

One flatbreat for 2 persons
The doubled quantity for a large fougasse for 4 people also still fits very well on a baking tray

Ingredients for the sponge Step 1: 5 g yeast, 50 g flour and 65 mL tepid water Step 2: 50 g flour and 45 mL tepid water Ingredients for the dough 185 g flour 1/2 tsp. salt 45 mL tepid water 2 Tbsp. olive oil To apply before baking: Mix 1 Tbsp. olive oil and nearly 1 tsp. Herbs de Provence. Also needed: Fleur de Sel.
Preparation of the sponge (start the day before!) In a large bowl (take the one of the kitchen machine), dissolve 5 g yeast in 65 mL tepid water, stir with a spoon, until everything is well mixed. Add 50 g flour. Don't be surprised the 'dough' is pretty liquid. Cover the bowl with a cloth and keep it for 12 hours at a warm place. Then add another 45 mL tepid water and 50 g flour. Again mix well, and keep it for another 12 hours at a warm place.
Preparation of the bread (around 2 hours before eating) On the second day, dilute the pre-dough with 45 mL lukewarm water and add 2 Tbsp olive oil, 1/2 tsp salt, mix well. Then add approx. 185 g flour and knead for approx. 7-10 minutes. Put the dough back in a warm place for an hour. Then remove from the pot and, on a lightly floured work surface, shape into a rough sheet approx. 1 cm thick with your hands. Put the dough on a greased baking sheet and cut slashes into the 'leaf' (easily done with a pizza wheel). It should look like the veins in a leaf (see photo). Important: Pull the slashes a bit apart, to a width of around 2 centimetres, so that the don't close again while baking. As a last step, brush the dough with the olive oil/herb mix (1 Tbsp. oil, nearly 1 tsp. herbes de provence) and sprinkle with a good deal of Fleur de Sel. If you want, you can cover the dough with a cloth and let it sit for 30 minutes. Finally bake the bread (middle rack) at 230℃ for around 15 minutes. The bread tastes best when it's still warm from the oven.

Tarte Flambée - Flammkuchen (Updated - v2)

Tarte Flambée, the flat bread of Alsace ☺

Preparation time: Approx. 90 minutes

Preparation You'll need: A large bowl A Chamotte stone - Important! -> Lowest setting in the oven, and it should heat up for at least 1 hour, so at least about half an hour before you make the dough.
Ingredients for 2 Tarte Flambée The dough 290 g wheat flour ca. 140-160 mL water 15 g yeast A pinch of sugar 1 Tbsp. sunflower oil a bit more than 1 tsp. salt The cream layer 200g to 250g Crème Fraîche Attention: No Crème Fraîche needed for the "Alsatian" Nutmeg 2 to 3 pinches of salt (depending on the toppings) Ground pepper For the toppings, see at the end of the recipe
The dough Now at the latest, the pizza stone should be placed in the oven (lowest setting) and heated up at 300℃. Put 290 g flour in a bowl, make a well in the middle and crumble 15 g of yeast into it and sprinkle some (powdered) sugar on top. Mix the yeast with a little of the 140-160 mL water and a little of the flour to make a sponge mixture and set aside in a warm place for 10 minutes. Then add a good 1 tsp. salt, 1 Tbsp. oil and the rest of the water in several stages and knead into a smooth dough until the right firm consistency is reached. Cover the dough again with a damp cloth and put it aside - for about half an hour to an hour at the most. In the meantime you can prepare the other ingredients for the topping. If you're doing the "Alsatian", remember to thaw the snails!
The cream layer Add the spices to the Crème Fraîche: The salt (2 to 3 pinches of salt - depending on the toppings), the pepper (not too little!) and the nutmeg. Mix well. This I always do the same no matter what kind of toppings I chose (Exception: "The Alsatian" - with snails).
The topping In general put all the toppings before baking cut in small pieces on top of the tarte. Exception: Onions and spring onions should be divided into two parts and one part should be put on top before baking, the other afterwards.
Baking the Tarte Cut the dough in half and roll out the first half to a thin flat cake. Spread with the cream Fraiche, and the topping and spread it over it. If you like, you can sprinkle a little flour on the hot stone before the first Flammkuchen. Then place the Flammkuchen on the stone. If you have a chamotte stone, leave the heat at 300℃. Otherwise bake it normally at around 250℃. Keep a close eye to it! The second Flammkuchen is best made when the first one has been eaten.

Different variations:

The Spicy Spaniard:

1/2 yellow small bellpepper, 1/2 small onion, some slices extra hot Chorizo (let out a bit of the fat in a pan first), 1 chilli, also fresh chives (put these on after baking!).

The Greek:

With olives, 3 small tomatoes 2, spring onions and 100 g of feta cheese (feta cheese directly on the crème fraîche, then the rest on top):

The Hunter:

Mushrooms (if herb mushrooms, 3 medium, sauté them first), 150 g of the Crème Fraîche, 3 to 4 slices Serrano and parsley:

The Fisher:

175-200 g smoked salmon and leek (medium, blanched!), also for everyone half a lime to squeeze out:

The Levantine:

2 medium figs, 75 g soft goat cheese, approx. 50 g dry-cured ham (smoked or not, thin slices), 1 medium-large red onion, some half walnuts, a bit of rucola, 1 Tbsp. brown sugar, 2 Tbsp. red wine vinegar, fresh thyme.
First slice the onion, melt some butter, add onion and sugar, sauté until sugar dissolved, deglaze with 2 Tbsp red vine vinegar, simmer gently for 5 to 10 minutes until liquid gone.
Put crème fraîche on dough, add onion, goat cheese, then figs in quarters and bake. Afterwards add ham, a bit of fresh thyme and (if you want) walnuts and rocket salad.

The Alsatian:

18 to 24 escargots and herb butter (no Crème Fraîche, remember to thaw the snails in advance and cover them in lots herb butter before putting them on the dough, otherwise they will be dry and hard!):

 

Galette, the savoury Crêpe (Updated - v2)

The 'salty' version of Crêpes with buckwheat flour. ChezTeddy under the control of HoneyBear ☺

Preparation You'll only need: A large pan, preferably a Crêpe pan with a flat rim If you like eggs, you'll need a normal small pan, too A larger bowl for the dough
Ingredients (for 2 persons) 250 g Buckwheat flour 500 mL water 7 g coarse sea salt 1 egg salted butter
The dough Check that there is cidre in the fridge! Place the ingredients (250 g flour, 500 mL water, 7 g salt, 1 egg) in a larger bowl and mix well with a whisk. Leave to stand for 1 to preferably 2 hours.
Doing the galette Grease the pan with some salted butter. Check the dough and see that it's really liquid. If not, add a little bit water and mix well. Give some dough with a ladle into the pan, turn the pan in the air, so that the dough spreads thin over the full pan. When the dough starts to have little bubbles, shake the pan a bit to losen the Galette, turn it around, then you can (while the second side gets baken) put the toppings. Great with egg, ham, salami, cheese, mushrooms... All Galettes should get folded like on the first picture, the other pictures were taken before folding them, to show what's on them.

"Tradition" also called "Complète"

with cooked ham, grated Emmentaler and an egg

Galette "Farmer"

with potatoes (cooked and sliced), smoked ham, spring onions, Crème fraîche and grated Emmentaler

Galette "Fisherman"

with salmon, plenty Crème fraîche and some spring onions

Galette "Hunter"

with king oyster mushrooms, Serrano ham and spring onions

Moroccan Flatbread

Attention! Preparation time 2 hours!

Preparation You need: A pizza stone (but it is also possible without, the temperature is not so high)
Ingredients (for 2 flatbreads) 200 g flour (standard wheat) 100 g durum wheat semolina Some sesame seeds, if you like 10 g yeast 5 g salt approx. 160-170 ml water
The dough Mix all ingredients (except the sesame ;-). Knead for at least 5 minutes, the dough should be as soft as an earlobe. Cover the bowl with a damp cloth. Put aside in a warm place for three quarters to an hour (e.g. in the oven at 35 to 40℃).
Forming flat breads Spread some durum wheat semolina on the work surface. Knead the dough again briefly and divide in half. Shape both into flat cakes and press them well into the semolina. Sprinkle a little sesame seed on the top and press it lightly into the dough with the palm of your hand. Then sprinkle some durum wheat semolina over it and cover with a dry cloth. Let it rise again for three quarters of an hour. In the meantime, put the pizza stone in the oven (middle rail) and preheat the oven (circulating air, 210℃).
Baking the flat breads If you like, you can now pierce the 2 flat breads three or four times with a fork (then they don't bulge so much) and then put them in the oven on the pizza stone. After about 15 minutes, if they do not yet have the desired golden-brown colouring, you can still switch briefly to grilling, but be careful that they do not burn or dry out.