in Germany

Franconian Dätscher

updated

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Ingredients for 4 servings:

  • 500 g flour
  • 20 g yeast
  • 125 g clarified butter
  • 300 g potatoes, grated, boiled
  • 50 g butter
  • 100 ml sour cream
  • Salt
  • Caraway seeds

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Unlike its Swabian relatives, it is particularly suitable as a side dish to beer and wine

Place the flour in a bowl and make a well in the center. Pour in the yeast dissolved in lukewarm water and sprinkle with a little flour. Cover the bowl with a cloth and let the dough rise in a warm place for 30 minutes. Now add the clarified butter and the grated, cooked potatoes and knead everything well. Season with salt. Roll out the dough into thin, dinner-plate-sized flatbreads, spread with butter and sour cream, and sprinkle with caraway seeds and salt. Bake in the oven at 225 degrees Celsius for about 20 minutes and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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