Flammkuchen – Traditional Alsatian-German Flatbread

Preparation

1. 01

   Step 01

   Place the flour, lukewarm water, sunflower oil, and salt in a bowl and knead by hand or with a stand mixer until a smooth, elastic dough forms (about 5 minutes).

2. 02

   Step 02

   Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes. Meanwhile, peel the onions and slice into fine rings, and cut the bacon into small dice.

3. 03

   Step 03

   In a bowl, stir together the crème fraîche, sour cream, freshly grated nutmeg, and black pepper until smooth.

4. 04

   Preheat oven to 250 °C conventional heat.

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

5. 05

   Step 05

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

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 diced bacon over the onions.

7. 07

   Bake at 250 °C conventional heat on the middle rack.

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