easymainmeatCC0 1.0 Universal
Classic Flammkuchen – Crispy German Flatbread with Bacon & Cream
The rustic joy of southwestern German wood-fired ovens: an ultra-thin, cracker-crisp crust slathered with rich cultured sour cream (Schmand), sweet onions, and smoky bacon lardons.
Prep
15 min
Cook
12 min
Total
27 min
Ingredients
4servings
- All-purpose flour250 g
- Lukewarm water125 ml
- Neutral oil20 ml
- Sour cream or crème fraîche (Schmand)200 g
- Smoked bacon lardons120 g
- Yellow or white onions2 piece
- Ground nutmeg1 pinch
- Salt
- Freshly ground black pepper
Preparation Steps
1
Knead flour, water, oil, and 1/2 tsp salt for 5 minutes into a smooth, pliable dough. Cover and rest for 15 minutes.
5 min timer
2
Stir sour cream with nutmeg, salt, and freshly cracked black pepper.
2 min timer
3
Divide dough in two and roll out wafer-thin (under 2 mm) directly on parchment. Spread cream sauce to edges, then scatter thin onion slices and diced bacon.
6 min timer
4
Bake in oven at highest heat (240-250°C / 475°F) for 10-12 minutes until edges are blistered, browned, and crispy. Slice into squares and enjoy sizzling hot.
12 min timer
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Provenance & Public Domain Audit
Source: Traditional German Regional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
