Flammkuchen – Traditional Alsatian-German Flatbread

Preparation

1. 01

   Step 01

   Put the flour, lukewarm water, sunflower oil and salt into a bowl and knead by hand or with a stand mixer until smooth and pliable (about 5 minutes).

2. 02

   Step 02

   Shape the dough into a ball, wrap in cling film and leave to rest at room temperature for 30 minutes. Meanwhile, peel the onions and slice into fine rings, and cut the bacon into small cubes.

3. 03

   Step 03

   Stir the crème fraîche together with the sour cream, freshly grated nutmeg and black pepper in a bowl until smooth.

4. 04

   Preheat the oven to 250 °C conventional.

   Preheat the oven to 250 °C conventional. Lightly grease the baking tray with sunflower oil.

5. 05

   Step 05

   On a floured work surface, roll the dough out very thinly (about 1–2 mm) with a rolling pin into a large rectangle that roughly fills the size of the baking tray. Place the dough on the greased tray.

6. 06

   Step 06

   Spread the crème fraîche mixture evenly over the dough, leaving about 1 cm free at the edges. Scatter the onion rings evenly over the top and sprinkle the bacon cubes over.

7. 07

   Bake at 250 °C conventional on the middle shelf.

   Bake the flammkuchen in the preheated oven on the middle shelf for 8–10 minutes, until the edges are golden brown and crisp and the surface looks lightly browned and bubbling.