German Flammkuchen Pinwheels

Instructions

1. 1

   Preheat your oven to 220°C and line a baking sheet with baking paper. Thinly slice the red onion and finely chop the fresh chives on a clean cutting board so everything is ready to assemble.

2. 2

   In a mixing bowl, combine the wheat flour, salt, vegetable oil, and lukewarm water. Knead the ingredients firmly with your hands for 3 minutes until a smooth, pliable dough forms that does not stick to your palms.

3. 3

   Dust your clean countertop lightly with flour. Roll out the dough using a rolling pin into a thin rectangle measuring roughly 3 mm in thickness so it wraps nicely later.

4. 4

   Spread the crème fraîche evenly over the surface of the dough using the back of a spoon. Scatter the sliced red onion, shredded Gouda cheese, and chopped chives all over the cream layer.

5. 5

   Roll the dough tightly starting from the long side into a neat log. Using a sharp knife, slice the log into 2 cm thick pinwheels and place them cut-side up on the prepared baking sheet.

6. 6

   Bake the pinwheels in the preheated oven at 220°C for 12 to 15 minutes. Remove them when the cheese is melted and bubbling, and the dough edges turn crisp and golden brown. Serve hot.