German classics
Thin onion and bacon flammkuchen
A thin unleavened dough and a very hot oven give flammkuchen its crisp base.
- Total time
- 45 min
- Servings / pieces
- 4
- Topic
- German classics
A thin unleavened dough and a very hot oven give flammkuchen its crisp base. Keep the topping restrained so the pastry does not soften beneath a wet layer. Crème fraîche supplies a lightly tangy foundation for finely sliced onion and bacon. This recipe makes two large flatbreads, baked one after the other. A preheated tray helps brown the underside. Oven times vary with the tray and actual temperature, so judge the edges and base as well as the clock. Cut and eat each flatbread as soon as it emerges.
Method
Step by step
- 01
Rest the dough
Knead flour, water, oil and salt for five minutes until smooth. Cover and rest at room temperature for 20 minutes. This relaxes the dough and makes it easier to roll very thinly afterwards.
- 02
Heat the tray
Place an empty tray on a shelf just below the centre. Heat the oven to 250 °C conventional heat, if your appliance permits it. Use baking paper suitable for the temperature and check its manufacturer’s instructions.
- 03
Prepare the topping
Peel onions and slice into very thin half rings. Stir pepper into the crème fraîche. The bacon means little additional salt is usually needed. Have everything ready separately so the rolled dough can be topped quickly.
- 04
Roll thinly
Divide dough in half. Roll each portion on baking paper into an oval about 2 mm thick. Spread with half the cream, leaving a narrow border. Distribute onion and bacon loosely rather than forming a thick continuous layer.
- 05
Bake hot
Carefully slide the first flatbread and paper onto the hot tray. Bake for eight to twelve minutes until the edges brown and the underside is firm. Scatter with chives, cut and serve immediately. Repeat with the second portion.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
If dough springs back
Wait five minutes after the first rolling, then continue. A brief rest generally helps more than stronger pressure. Use extra flour sparingly so the base stays thin and crisp rather than becoming dry and hard.
Changing the topping
Thin mushroom slices can replace bacon. Briefly fry watery vegetables first and cool before adding. Keep the total amount modest: this thin flatbread cannot carry as much topping as a thick pizza base.
Kitchen questions
One more question?
Can I bake both together?
Fan heat makes it possible, but browning may be uneven. For this method, bake individually on the hot tray.
Why is the base soft?
It may be too thick, too heavily topped or placed on a tray that was not hot enough. Preheating and restrained topping matter particularly here.
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