Flammkuchen (Alsatian Flatbread)

🧂 Ingredients

• 200 g All-purpose flour(plus extra for dusting)
• 100 ml Lukewarm water
• 2 tbsp Vegetable oil or olive oil(plus extra for greasing)
• 1/2 tsp Salt
• 150 g Crème fraîche(full fat recommended)
• 2 Yellow onions(medium, thinly sliced into half-moons)
• 150 g Smoked bacon lardons or thick-cut bacon(cut into small pieces)
• 1/4 tsp Freshly grated nutmeg(or to taste)
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the dough: In a medium bowl, combine the flour and salt. Gradually add the lukewarm water and oil, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes to allow the gluten to relax, making it easier to roll thinly.

   ⏱️ 15 minutes (kneading) + 30 minutes (resting)
2. 2

   Preheat the oven: Place a baking sheet or pizza stone in the oven and preheat to 250°C (480°F). A very hot oven is crucial for achieving a crispy crust.

   ⏱️ 15 minutes
3. 3

   Prepare the topping: While the oven preheats, in a small bowl, mix the crème fraîche with the nutmeg and a pinch of black pepper. Set aside. If your bacon is not pre-cut, dice it into small pieces.

   ⏱️ 5 minutes
4. 4

   Assemble the Flammkuchen: Divide the rested dough into 2 equal portions. On a lightly floured surface, roll out one portion of dough as thinly as possible, aiming for a rectangular or oval shape, about 2-3mm thick. Carefully transfer the rolled-out dough onto a piece of parchment paper for easy handling. Spread half of the crème fraîche mixture evenly over the dough, leaving a small border. Scatter half of the thinly sliced onions and half of the bacon lardons over the crème fraîche.

   ⏱️ 5 minutes per Flammkuchen
5. 5

   Bake the Flammkuchen: Carefully slide the parchment paper with the assembled Flammkuchen onto the preheated baking sheet or pizza stone in the oven. Bake for 12-15 minutes, or until the edges are deeply golden brown and slightly charred, and the crust is crisp. The onions should be tender and slightly caramelized, and the bacon should be crispy.

   ⏱️ 12-15 minutes
6. 6

   Serve: Remove the Flammkuchen from the oven. Let it cool for a minute or two before slicing and serving immediately. Repeat steps 4 and 5 for the second Flammkuchen.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For the thinnest possible crust, use a rolling pin and work the dough on a lightly floured surface, or even better, stretch it by hand.
• ✓Ensure your oven is fully preheated to the specified temperature. A very hot oven is key to the characteristic crispy texture.
• ✓Traditionally, Flammkuchen is baked in a wood-fired oven, which imparts a unique smoky flavor and intense heat. Replicating this high heat in a conventional oven is the closest you can get.
• ✓Don't overcrowd the topping; keep it relatively sparse to allow the thin crust to crisp up properly.

🔄 Variations

• Add thinly sliced, sautéed mushrooms along with the onions and bacon.
• For a richer flavor, mix a tablespoon of sour cream into the crème fraîche.
• A sweet version can be made by topping the dough with thinly sliced apples, a sprinkle of cinnamon, and a drizzle of honey or maple syrup after baking.
• For a cheesy twist, add a layer of thinly sliced, pungent cheese like Münster or Gruyère before baking.

🥗 Nutrition

Per serving