Flammkuchen

Name: Flammkuchen
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: German
Ingredients: 300g all-purpose flour; 150ml warm water; 2 tbsp olive oil; 1 tsp salt; 200g crème fraîche; 150g fromage blanc or quark; 2 large onions, thinly sliced; 150g smoked turkey breast, sliced; Freshly ground black pepper; Fresh chives

Flammkuchen (FLAHM-koo-hen)

Alsatian Flatbread

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 378 kcal

A paper-thin, crackling flatbread from the Rhine region, spread with crème fraîche, scattered with onions and smoked turkey, baked in fierce heat.

Nutrition & Info

Protein 14.0g

Carbs 40.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

baking stone or sheet rolling pin oven

Presentation Guide

Vessel: wooden board

Garnishes: fresh chives, cracked pepper

Accompaniments: Riesling wine, green salad

Ingredients

300g all-purpose flour
150ml warm water
2 tbsp olive oil
1 tsp salt
200g crème fraîche
150g fromage blanc or quark
2 large onions, thinly sliced
150g smoked turkey breast, sliced
Freshly ground black pepper
Fresh chives

Instructions

1
Combine flour, water, olive oil, and salt. Knead for 5 min until smooth and elastic. Rest 30 min.
2
Preheat oven to maximum temperature (250°C/480°F) with a baking stone or inverted baking sheet inside.
3
Divide dough in half. Roll each piece as thin as possible on parchment paper — it should be nearly translucent.
4
Mix crème fraîche and fromage blanc. Spread a thin layer across each dough round, leaving a narrow border.
5
Scatter thinly sliced onions and smoked turkey over the top. Season generously with pepper.
6
Slide onto the hot stone and bake 8-10 min until edges are charred and the base is crackling crisp. Garnish with chives.

💡

Did You Know?

Flammkuchen was originally a baker's tool — bakers would slide it into the wood-fired oven to test if the temperature was right before baking bread.

Chef's Notes

Equipment Tips

baking stone or sheet
rolling pin
oven

Garnishing

fresh chives, cracked pepper

Accompaniments

Riesling wine, green salad

The Story Behind Flammkuchen

Flammkuchen originated in the Alsace-Rhineland region, straddling French and German culinary traditions. It was a baker's test bread, baked in the fierce heat of wood-fired ovens before the main bread loaves went in. The name means "flame cake," referring to the open flames of the oven. Today it is the signature dish of German wine festivals.

🕐 Traditionally enjoyed dinner or wine festival food 📜 Origins: 16th century Alsace-Rhineland

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