Although German Flammkuchen comes from the regions at the French-German border you can find this speciality at restaurants and food markets all over Germany. Traditionally this thin, delicious cake was used to test the temperature of the wood fire oven, before baking. Throughout the time it became a dish that you cannot miss when travelling to Germany.
Not everybody is this lucky to be able to travel and therefore I would love to bring this mouthwatering cake right into your mouth with this easy, step by step recipe.
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Traditional German Flammkuchen
- 400 g Flour
- 200 ml Cold water
- 2 tbsp Vegetable oil
- 2 tsp Salt
- 300 g Crème fraîche or sour cream with 30% fat
- 250 g Bacon stripes
- 2 Onions
- Black pepper
- 300 g Crème fraîche
- 2 onions
- 1/2 bell pepper
- 40 g Bergkäse cheese from mountains
- Black pepper
Prepare the dough
In a large bowl mix together flour, cold water, oil and salt. Knead it for about 3-5 minutes. The dough shouldn't be sticky. If it is – add more flour.
Cover the bowl with plastic wrap and let the dough sit for 30 minutes.
Prepare your toppings
Peel and cut the onion first lengthwise and then into thin slices. (Flammkuchen will bake only 10 minutes in the oven so make sure that the stripes are thin!)
In a small bowl mix Crème fraîche, salt, black pepper and nutmeg. Check if you like it 🙂 Make sure that it's not too salty, there will be bacon on the top of it, after all!
Take the bacon stripes out of the fridge. For vegetarian version: wash and cut the bell pepper into the thin stripes.
Preheat the oven to 250°C (480°F).
Turn the dough out onto a lightly floured work surface and knead for another minute.
Divide the dough into 4 equal portions and shape into rounds.
By using rolling pin roll the dough into a flatter circle. Transform the dough onto a baking sheet and roll it into a thin round.
Add and spread the Crème fraîche (2-3 tbsp) into each round, as well as a bit of onion and bacon (or bell pepper and cheese).
Bake for 10 minutes until crust on the edges turns golden brown.
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