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Flammkuchen, often called German flatbread pizza, is a dish that beautifully captures the rustic charm of traditional European cooking.
Originating in the regions near the French and German border, this crisp, thin flatbread is topped with a simple yet flavourful combination of cream, onions, and smoky bacon. Flammkuchen is the kind of dish that feels both hearty and refined, making it a favourite for casual gatherings or cosy meals.
Want to dive deeper into German Cuisine? Don’t miss our post on 33 Traditional German Foods to Try
What Is Flammkuchen?
Flammkuchen, which translates to “flame cake,” is a thin flatbread traditionally baked in wood fired ovens. Unlike its Italian cousin, pizza, Flammkuchen doesn’t rely on tomato sauce or heavy toppings.
Instead, its base is typically spread with crème fraîche or a mixture of sour cream and soft cheese, giving it a creamy, tangy foundation. This is then topped with thinly sliced onions and lardons, small strips of smoked bacon, before being baked to crispy perfection.
What sets Flammkuchen apart is its simplicity and the way it celebrates the quality of its ingredients. The ultra-thin dough becomes crisp around the edges while remaining tender in the centre, creating the perfect contrast to the rich, savoury toppings.
It’s often served straight from the oven, cut into slices, and enjoyed with a cold glass of beer or white wine.
Ingredients and Taste
The beauty of Flammkuchen lies in its minimalist approach. The dough is made from a basic combination of flour, water, salt, and a little oil, rolled out as thin as possible to achieve its signature crispness. The creamy topping, typically a blend of crème fraîche or sour cream with a hint of nutmeg, acts as a velvety canvas for the other ingredients.
The toppings are where the flavours truly shine. Onions, sliced paper thin, caramelize slightly in the oven, adding a gentle sweetness that balances the smoky, salty richness of the lardons. The result is a harmonious blend of textures and flavours: the crunch of the dough, the creaminess of the base, and the savoury notes of the bacon and onions.
While the classic version is beloved for its simplicity, modern variations often incorporate ingredients like mushrooms, leeks, or even a sprinkling of cheese, showcasing the versatility of this dish.
A Taste of History
Flammkuchen has its roots in the Alsace region, a border area shared by France and Germany, where it’s known as tarte flambée in French. Historically, it was a practical dish created by farmers to test the heat of their wood fired ovens.
A piece of dough would be rolled thin, topped with whatever simple ingredients were on hand, and quickly baked. If the dough cooked evenly without burning, the oven was ready for baking bread.
What began as a humble farmhouse creation soon became a cherished part of local culinary tradition. The dish’s straightforward preparation and rich flavours made it a favourite at village gatherings and celebrations.
Over time, Flammkuchen spread beyond the Alsace region, becoming a beloved dish throughout Germany and neighbouring countries. Its enduring popularity speaks to the way it bridges simplicity and sophistication, offering a taste of tradition that feels timeless.
How to Make Flammkuchen (German Flatbread Pizza)
Flammkuchen, also known as Tarte Flambée, is a rustic dish from Germany’s Alsace region. It features a crisp, thin crust topped with creamy crème fraîche, smoky bacon, and sweet onions. Expect a balance of texture and flavour in every bite – the charm lies in its simplicity and precision. See the recipe card at the bottom for printable directions
Ingredients
- 250 g plain flour
- ½ tsp salt
- 2 tbsp olive oil
- 125 ml lukewarm water
- 150 g crème fraîche
- 100 g sour cream
- 1 small onion, finely sliced
- 100 g streaky bacon, cut into thin strips
- Freshly ground black pepper, to taste
- A pinch of nutmeg (optional)
- Fresh chives, finely chopped (for garnish)
Cooking Instructions
Step 1: Prepare the dough base
In a large mixing bowl, combine the flour and salt. Add olive oil and lukewarm water gradually, mixing with your hands or a wooden spoon until the dough begins to come together. Knead on a floured surface for about 5 minutes until smooth and elastic. Cover with a clean cloth and rest for 15 minutes.
Step 2: Preheat the oven
Preheat your oven to 250°C (230°C fan). If you have a pizza stone or baking steel, place it inside the oven to heat – this helps create an authentic crisp base.
Step 3: Roll out the dough
Divide the dough into two portions for easier handling. Roll out each portion on a lightly floured surface into a thin rectangle or oval shape, about 2 mm thick. Transfer each to a sheet of baking parchment for easy movement later.
Step 4: Prepare the topping mixture
In a small bowl, mix crème fraîche and sour cream until smooth. Season with black pepper and a pinch of nutmeg if using. Taste to adjust seasoning – the mixture should be creamy but not overly salty, as the bacon will add flavour.
Step 5: Assemble the Flammkuchen
Spread the cream mixture evenly over the dough, leaving a small border around the edges. Arrange the sliced onions and bacon strips across the surface. Ensure toppings are spread thinly for even cooking and a crisp texture.
Step 6: Bake the first Flammkuchen
Using a baking tray or paddle, slide the parchment with the Flammkuchen onto the hot baking stone or tray. Bake for 8 to 10 minutes, or until the edges are golden and the base is crisp.
Step 7: Bake the second one
Repeat the process with the remaining portion of dough and toppings. Keep an eye on the oven – traditional Flammkuchen cooks quickly at high heat, and the thin crust can turn golden fast.
Step 8: Garnish and serve
Once baked, remove from the oven and sprinkle with fresh chives. Slice into pieces while still warm and serve immediately. Flammkuchen pairs beautifully with a crisp white wine or a light German beer.
Variations and Substitutions
- Vegetarian option: Replace bacon with sautéed mushrooms or caramelised onions.
- Dough alternative: Ready-made pizza dough can be used, though the traditional version is thinner and crispier.
- Cream base substitute: Greek yoghurt mixed with a touch of cream cheese can replace crème fraîche if unavailable.
- Flavour twist: Add a handful of grated Emmental or Gruyère cheese for a richer taste.
Cooking Tips for Perfect Flammkuchen
- Roll the dough as thin as possible for a crisp, traditional texture.
- Use a pizza stone or steel for an evenly browned base.
- Keep toppings light; too much cream or onion will soften the crust.
- Slice onions finely so they cook evenly and caramelise slightly.
- Serve immediately after baking to enjoy the contrast between the creamy topping and crisp crust.
German Flammkuchen (Flatbread Pizza)
Equipment
- Large mixing bowl
- Rolling Pin
- Skillet (optional, for rendering bacon)
- Oven
- Pizza stone or baking sheet
- Parchment paper or pizza peel
Ingredients
- 250 g plain flour
- ½ tsp salt
- 2 tbsp olive oil
- 125 ml lukewarm water
- 150 g crème fraîche
- 100 g sour cream
- 1 small onion finely sliced
- 100 g streaky bacon cut into thin strips
- Freshly ground black pepper to taste
- A pinch of nutmeg optional
- Fresh chives finely chopped (for garnish)
Instructions
- In a large mixing bowl, combine the flour and salt. Add olive oil and lukewarm water gradually, mixing with your hands or a wooden spoon until the dough begins to come together. Knead on a floured surface for about 5 minutes until smooth and elastic. Cover with a clean cloth and rest for 15 minutes.
- Preheat your oven to 250°C (230°C fan). If you have a pizza stone or baking steel, place it inside the oven to heat – this helps create an authentic crisp base.
- Divide the dough into two portions for easier handling. Roll out each portion on a lightly floured surface into a thin rectangle or oval shape, about 2 mm thick. Transfer each to a sheet of baking parchment for easy movement later.
- In a small bowl, mix crème fraîche and sour cream until smooth. Season with black pepper and a pinch of nutmeg if using. Taste to adjust seasoning, the mixture should be creamy but not overly salty, as the bacon will add flavour.
- Spread the cream mixture evenly over the dough, leaving a small border around the edges. Arrange the sliced onions and bacon strips across the surface. Ensure toppings are spread thinly for even cooking and a crisp texture.
- Using a baking tray or paddle, slide the parchment with the Flammkuchen onto the hot baking stone or tray. Bake for 8 to 10 minutes, or until the edges are golden and the base is crisp.
- Repeat the process with the remaining portion of dough and toppings. Keep an eye on the oven – traditional Flammkuchen cooks quickly at high heat, and the thin crust can turn golden fast.
- Once baked, remove from the oven and sprinkle with fresh chives. Slice into pieces while still warm and serve immediately. Flammkuchen pairs beautifully with a crisp white wine or a light German beer.
