Makes
1 large
Active
15 min
Bake
2–3 min
Oven
500°F / 260°C, wood fire
Not one of Heiner's, but a staple of this corner of Germany. A yeast-free dough rolled paper-thin, spread with soured cream, scattered with onion and bacon, and baked as hot as the oven will go.
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The Flammkuchen
Notizen
- Adapted from Marita Sinden's recipe at mydinner.co.uk. It comes from Alsace, just over the border, where it began as a way of testing whether the bread oven was hot enough: a scrap of dough on the stone that crisped meant yes.
- German Schmand sits at about 20% fat, which is what the mixture of crème fraîche and sour cream is imitating. Greek yoghurt works in place of the crème fraîche.
- Drink a dry Riesling with it, and cut it into squares rather than wedges.
