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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-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.
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.
Flammkuchen (German Flatbread Pizza) Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 250g all-purpose flour
- 125ml water
- 2 tbsp olive oil
- ½ tsp salt
For the Topping:
- 200g crème fraîche
- 100g sour cream
- ½ tsp ground nutmeg
- 1 medium onion, thinly sliced
- 150g smoked bacon lardons or strips
- Freshly ground black pepper to taste
Directions
Preheat your oven to 250°C (480°F) or as high as your oven safely allows. If using a pizza stone, place it in the oven to heat. In a large mixing bowl, combine flour, water, olive oil, and salt to form the dough. Knead it for 5-7 minutes until smooth and elastic. Cover the dough with a clean cloth and let it rest for 15 minutes.
While the dough rests, prepare the topping base by mixing crème fraîche, sour cream, and nutmeg in a small bowl. Stir until smooth and creamy. Taste and adjust with a pinch of salt if needed, keeping the flavours balanced and subtle.
Prepare the onions and bacon. Thinly slice the onion into rings for even cooking. For bacon, use smoked lardons or strips, ensuring they are bite sized. If the bacon is particularly fatty, briefly render it in a skillet over medium heat to remove excess fat, but do not fully cook.
Divide the dough into two equal portions for easier handling. Roll out each portion on a floured surface into a very thin oval or rectangle, approximately 2-3mm thick. Thinness is key to achieving the traditional crisp texture of Flammkuchen.
Carefully transfer the rolled out dough onto parchment paper or a pizza peel for easy handling. Spread a thin, even layer of the crème fraîche mixture over the surface of each dough base, leaving a small border around the edges.
Top the Flammkuchen with sliced onions and bacon. Distribute them evenly to ensure each bite offers a harmonious blend of flavours. Sprinkle freshly ground black pepper over the toppings for an added layer of aroma.
Transfer the prepared Flammkuchen to the hot oven. Bake directly on the pizza stone or baking sheet for 8-10 minutes, or until the edges are golden and crispy, and the bacon is fully cooked. Rotate the baking sheet halfway through for even cooking if necessary.
Remove the Flammkuchen from the oven and let it cool for a minute before slicing. Serve immediately on a wooden board or platter. For an authentic touch, pair with a crisp white wine or a light German lager. Garnish with a sprinkle of fresh chives or parsley for added colour and freshness, if desired.
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