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.
More Christmas Market Recipes:
Christmas Market Drinks
Traditional Swiss Cheese Fondue
Roasted Chestnuts
Are you cooking Flammkuchen during Christmas time? Check out those Mini-Flammkuchen Snacks in Christmas Tree Shapes!
Traditional German Flammkuchen
Dough
- 400 g Flour all-purpose
- 200 ml Cold water
- 2 tbsp Vegetable oil
- 2 tsp Salt
Topping
- 400 g Crème fraîche or sour cream with 30% fat
- 250 g Bacon cubes
- 2 Onions small
- Salt
- Black pepper
- Nutmeg
Vegetarian Toppings
- 400 g Crème fraîche
- 2 Onions small
- 1/2 Bell pepper
- 40 g Bergkäse cheese from mountains
- Salt
- Black pepper
- Nutmeg
- In a large bowl mix together flour, cold water, oil and salt. Knead it for about 3-5 minutes. The dough shouldn't stick to your fingers. If it is - add more flour.
- Cover the bowl with plastic wrap and let the dough sit for at least 30 minutes. The plastic wrap prevents the dough from drying.
- Peel and cut the onion into thin rings. (Flammkuchen will bake for only 10 minutes in the oven, so make sure the rings 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 top of it, after all!
- Take the bacon cubes out of the fridge.
- Cut bacon into cubes.
- Wash and cut the bell pepper into thin stripes.
- Preheat the oven to 250°C (480°F). Let the baking tray warm up in the oven as well.
- After resting, transfer the dough onto a lightly floured work surface and knead for another minute.
- Divide the dough into 4 equal portions and shape into rounds.
- Using a rolling pin, roll the dough into a flat circle. Transfer the dough to a baking sheet and the backing sheet to the oven.
- Spread the crème fraîche (3 large tablespoons) into each round, along with onion rings and additional toppings.
- Bake for 10 minutes until crust on the edges turns golden brown.
Other Christmas Market Videos:
German food at Frankfurt Christmas Market
German Christmas Market Food Recipes – 6 German Hot Drinks
8 German Christmas Cookies
5 Drinks to try at the German Christmas Market
