For the tarte flambée batter, put the flour in a bowl and make a small depression in the middle. Now add the buttermilk, rapeseed oil, salt and water and slowly knead with your hands or a hand mixer and dough hook until you have an even, homogeneous dough.
If the dough is too firm, you can carefully add a little more water.
Shape the dough into a ball and wrap it in cling film. Let rest for about 20-30 minutes. The dough can also be prepared the day before, but should be taken out of the refrigerator about 30 - 45 minutes before it is needed. Roll out the dough and top it as you wish.
Bake in the oven preheated to 250 ° C for approx. 12 - 15 minutes on the middle shelf.
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