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Flammkuchen
Get Jurgen Krauss's recipe for Flammkuchen, a classic, quick-to-make German pub dish, which combines an unleavened crisp dough base with simple toppings.
👥 6 Servings👤 Jurgen Krauss📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
📝 Preparation Steps
1
Mix all of the dough ingredients until well combined. Knead the dough until a smooth ball forms. Leave the dough to rest for at least ⏱️ 15 minutes before using it. Preheat the oven to the highest temperature possible, using a pizza stone if you have one.
2
Divide the dough into portions weighing 5½ oz. (150 g) each. Roll out each portion as thinly as possible. If the dough starts to pull back and gets unwieldy, let it rest for a few minutes and move on to the next one.
3
Transfer each flammkuchen onto a piece of parchment paper (you can do the last rolling step on parchment paper, to avoid tearing). Cover the flammkuchen base thinly with crème fraîche or sour cream and add your topping of choice. The classic is cooked bacon lardons and onions, with a seasoning of nutmeg, black pepper, and salt, but plain sour cream with nutmeg is also very tasty. (For a sweet variant, try a sprinkle of cinnamon sugar and thin apple slices.)
(500 g) bread flour4 cupsCrème fraîche or sour cream, as neededLardons (cooked bacon cubes), as neededGround nutmeg, as neededBlack pepper, ground, as needed. salt1 tspSalt, as needed
4
Bake the flammkuchen for about ⏱️ 10 minutes in a domestic oven (or ⏱️ 2 minutes in a pizza oven, if you have one) until they start to get crisp around the edge. They need to be eaten immediately. The dough can be stored in an airtight container in the fridge for several days.
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