I found this flatbread on the Plötzblog free recipes (https://www.ploetzblog.de/rezepte/schweizer-kaesefladen/id=6263ef35a01cdf231c8ca86f) for March. It sounded delicious and looked easy to make. The flatbread is an AP/whole wheat flour dough topped with onions and a layer of Swiss cheeses (Gruyère, Emmental, and Appenzeller) with a milk/flour mixture to bind the cheeses together. I used red onion and half Gruyère and half American-style Swiss cheese because I couldn't find Emmental or Appenzeller. The recipe was scaled down to a 23 cm (9″) cake pan from the original 30 cm. The amount of milk/flour mixture poured on top of the dough seemed to be too much for the size of pan. A lot of this mixture ended up along and under the bread after baking.
It still tasted great despite this and I would definitely make this again. I liked the thick layer of bread under the layer of cheese and onion. When I make this again, I might reduce the milk/flour mixture quantity but keep the cheese, onion, and bread quantities the same as this batch.
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looks great & delicious.
But ... I showed it to my partner, who is Swiss. She took one look and declared, in an outraged tone, 'No, no. That's definitely Austrian.'
Anecdotal evidence, for sure, but maybe the translation is better rendered 'Swisscheese flatbread'
🤣🤣🤣
Rob
I've never been to either Austria or Switzerland, so I'll reserve judgment on the authenticity of the flatbread. Maybe Ramona's Großmutter was originally from Austria(?).
In any event, the flatbread was delicious. I could also envision using other cheeses in place of the Swiss cheeses. Then we could call it whatever we want.
I noticed in the comments that one person had reduced the milk to 500g and shaped the dough so that it had a higher rim around the perimeter, which kept everything contained. A couple of others complained about the filling overflowing the dough, too, and it appeared the Lutz acknowledged that had happened for him, as well.
This is definitely worth a try!
Paul
Thanks for pointing that out Paul. I had read the comments but had forgotten that others had problems with the volume of the milk. I'll have to try less milk and create more of a containment dam with the dough along the side of the pan on the next batch. I think you'll enjoy it if you try it.