Roll out the dough very thin
A thin, even base quickly becomes crispy over high heat. Avoid thick edges because they take longer than the delicate topping.
German Recipe
Alsatian flammkuchen
Knead flour, water, oil and salt to a smooth dough. Roll out the dough very thinly. Spread with crème fraiche and season. Spread onions and bacon thinly. Bake until crispy at maximum oven heat.
Total time
37 min
Calories
560 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Alsatian flammkuchen sort of step by step
Spread with crème fraiche and season. Thinly distribute onions and bacon. Bake at maximum oven heat until crispy.
Quick Dinners
Meat
German Recipes
Recipe
Alsatian flammkuchen
Knead flour, water, oil and salt to a smooth dough. Roll out the dough very thinly.
Ingredients
4 servings
Method
-
1
Knead dough
Knead flour, water, oil and salt to a smooth dough.
-
2
Thin flatbread
Roll out the dough very thinly.
-
3
Brush
Spread with crème fraiche and season.
-
4
Add the toppings
Thinly distribute onions and bacon.
-
5
Bake hot
Bake at maximum oven heat until crispy.
Kitchen know-how
Tips for Alsatian flammkuchen
Spread the cream sparingly
Apply sour cream or crème fraîche only as a thin film and leave a small margin. Too much topping makes the centre soft and heavy.
Preheat baking sheet or brick
Bring the oven and baking tray to maximum temperature, and the immediate contact with the hot surface will leave the bottom dry and crisp.
Variations
How to adapt this recipe
Spread an additional 80 grams of finely grated gruyère over the onions and bacon. Use less salt and bake the cheese only until golden, not dark.
Replace bacon with thin pear wedges and crumbled goat cheese. After baking, add thyme and a few walnuts for freshness and bite.
Nutrition per serving
560kcal
62.0 gCarbohydrates
18.0 gProtein
26.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Alsatian flammkuchen
The classic fast dough made of flour, water, oil and salt does not require yeast. Thorough kneading and a short rest period make it elastic.
As hot as the domestic oven allows, ideally 250 degrees or more. On a preheated baking tray, a thin flammkuchen usually takes only a few minutes.
The topping was usually too thick, the onion was very moist or the baking sheet was still cold. Cover thinly and pull directly onto the strongly preheated surface.
The unbaked dough will keep well packed for a day in the fridge. Before rolling out, refrigerate for about 30 minutes so that it can be thinly drawn and does not bounce back.
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