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Flammkuchen
A thin, crispy Alsatian flatbread topped with crème fraîche, onions and bacon — Germany's answer to pizza.
18 min
Prep
25 min
Cook
Medium
Difficulty
9
Ingredients
7
Steps
Ingredients
Servings
- 100 gm strong white flour
- 1 tbspn olive oil
- 50 ml warm water
- Pinch of salt
- 3 tbspn crème fraîche
- 1 small onion, very thinly sliced
- 2 rashers streaky bacon, chopped
- Freshly ground black pepper
- Pinch of nutmeg
Method
- 1
Mix the flour, olive oil, warm water and salt into a smooth dough. Knead briefly, then rest for .
- 2
Preheat the oven to 240C (or as hot as it will go).
- 3
Roll the dough out as thin as possible on a floured surface into a rough rectangle or oval.
- 4
Transfer to a baking sheet lined with parchment.
- 5
Spread the crème fraîche thinly over the dough, leaving a narrow border.
- 6
Scatter over the sliced onion and chopped bacon. Season with pepper and a pinch of nutmeg.
- 7
Bake for until the edges are crisp and golden and the bacon is cooked.
Notes
- The key is to roll the dough as thin as possible — almost translucent.
- From the Alsace region on the French-German border.
- Also delicious with sliced mushrooms or a handful of Gruyère.