Summary: A very thin, crisp flatbread topped with crème fraîche, onions and bacon, baked at high heat. Serves 6, ready in 40 minutes.
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Category: American Bread and Pastry, American German Cuisine
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Quick overview
- Dish: Flammkuchen – Alsatian Flatbread with Bacon and Onion
- Category: American Bread and Pastry, American German Cuisine
- Cuisine: German (Alsace, Rhineland)
- Main ingredient: All-purpose flour, 3 ⅓ cups (plus crème fraîche, onion and bacon)
- Guide: 12 Most Famous German Dishes
- Total time: 40 minutes (25 min prep + 15 min cooking, plus resting)
- Difficulty: Easy
- Servings: 6 (portion weight: 7 oz)
- Key technique: High-heat baking
- Preparation types: Baking
- Dietary info & allergens: Contains gluten, milk, sulfites
- Suitable for: Starter, light meal, party food, picnic
- Nutrition (per portion): 420 kcal, Protein: 14 g, Fat: 22 g, Carbohydrates: 42 g
- Storage: 2 days in the fridge (best fresh)
- Pairing: Riesling, light lager, apple cider
- In short: A very thin, crisp flatbread with crème fraîche, onion and bacon – the Alsatian classic.
- Last updated: September 26, 2026
WAGUU says: “Flammkuchen is a dish of restraint. A thin base, a thin layer of cream, a few onions and a few pieces of bacon – nothing more, or the whole thing becomes soggy.”
Key facts
| Prep time: | 25 min (plus 30 min dough rest) |
| Cook time: | 15 min |
| Temperature: | 480 °F oven (or as hot as possible) |
| Servings: | 6 |
At a glance
A simple dough of flour, water, oil and salt, rolled as thin as possible and topped with crème fraîche or sour cream, thinly sliced onion and small pieces of bacon. Baked at very high heat for just a few minutes, until the edges are blistered and the base is crisp. Served with a glass of Riesling or a light beer, usually as a starter or a light main course.
Ingredients
Base servings: 6 • Portion weight: 7 oz
| Ingredient | Amount | Quality |
|---|---|---|
| All-purpose flour | 3 ⅓ cups | plus extra for dusting |
| Water | ¾ cup + 1 tbsp | lukewarm |
| Sunflower oil | 2 tbsp | |
| Kosher salt | 1 ½ tsp | |
| Crème fraîche | 1 cup | full-fat |
| Yellow onions | 3 pcs | very thinly sliced |
| Streaky bacon | 7 oz | cut into small lardons |
| Black pepper | ½ tsp | freshly ground |
| Fresh chives | ⅓ cup | chopped, to serve |
Why you will love this recipe
- Ready in 40 minutes: The dough is simple and the baking is very fast.
- Crisp and light: The base is so thin it shatters when you bite into it.
- Endlessly variable: Add mushrooms, cheese, pumpkin or fruit – the base stays the same.
Why it works: The dough is rolled very thin, so it bakes quickly and crisps rather than becoming soggy. The crème fraîche is spread thinly, which stops the base from becoming wet. High heat (480 °F) is essential – it blisters the edges and cooks the toppings in just a few minutes.
Recipe overview
Prep: 25 min (+ 30 min rest) | Cook: 15 min | Difficulty: Easy | Servings: 6 | Type: Starter / light main | Origin: German
Detailed method
Overall progress: 0 % done
Phase 1: Making the dough – 15 min
Equipment: Large bowl, wooden spoon, plastic wrap
1. Combine the flour and salt in a large bowl. Add the water and oil and mix until a smooth dough forms. Knead for 5 minutes until the dough is soft and elastic. Cover with plastic wrap and rest for 30 minutes at room temperature.
VKB: The dough is smooth and slightly tacky but does not stick to your hands.
Before you continue:
Do not skip the 30-minute rest. The gluten needs time to relax, or the dough will spring back when you try to roll it thin.
Phase 2: Preparing the toppings – 10 min
Equipment: Skillet, chopping board
2. Fry the bacon lardons in a dry skillet over medium heat until crisp. Drain on paper towels. Slice the onions very thinly. Season the crème fraîche with a pinch of salt and pepper.
VKB: The bacon is crisp and golden, the onions are paper-thin and the crème fraîche is seasoned.
Phase 3: Rolling and topping – 10 min
Equipment: Rolling pin, baking sheet or pizza stone
3. Preheat the oven to 480 °F (or as hot as it will go) with a baking sheet or pizza stone inside. Divide the dough into 2–3 pieces and roll each piece as thin as possible (1/16–1/32 inch). Transfer to parchment paper. Spread a thin layer of crème fraîche over the dough, leaving a ½ inch border. Scatter the onions and bacon evenly over the top.
VKB: The dough is thin enough to see the parchment paper through it. The toppings are spread evenly with no gaps.
Before you continue:
Do not overload the Flammkuchen. Too much crème fraîche or too many onions will make the base soggy instead of crisp.
Phase 4: Baking – 15 min
Equipment: Oven at 480 °F
4. Slide the Flammkuchen onto the hot baking sheet or stone. Bake for 8–12 minutes, until the edges are dark and blistered and the base is crisp. Watch closely – the thin base goes from crisp to burnt in a minute.
VKB: The edges are dark brown and blistered. The base is crisp and lifts cleanly off the sheet.
Phase 5: Serving – 5 min
Equipment: Pizza cutter, warm plates
5. Cut the Flammkuchen into squares or strips and serve immediately. Top with a sprinkle of chopped chives. Serve with a green salad or a glass of Riesling.
VKB: The Flammkuchen is crisp and snaps when folded. The topping is hot and bubbling.
Required equipment
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| Baking sheet or pizza stone | Large, flat | Heavy baking sheet | Thin sheets warp at high heat |
| Rolling pin | 16 inch | Wine bottle (clean) | Uneven thickness means uneven baking |
| Pizza cutter | Standard | Sharp knife or scissors | Dull cutter tears the base |
Shopping list
Nutritional profile
Values per 1 portion (without side dish). Calculated from average nutritional values of the ingredients.
| Nutrient | Per 100 g | Per portion | Per 6 portions |
|---|---|---|---|
| Energy | 210 kcal | 420 kcal | 2520 kcal |
| Fat | 11 g | 22 g | 132 g |
| of which saturates | 5 g | 10 g | 60 g |
| Carbohydrates | 21 g | 42 g | 252 g |
| of which sugars | 2.5 g | 5 g | 30 g |
| Protein | 7 g | 14 g | 84 g |
| Salt | 0.9 g | 1.8 g | 10.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use a pizza stone if you have one – it gives the crispest base. If not, preheat a heavy baking sheet for 20 minutes.
- Tip 2: Roll the dough as thin as you can without tearing – thinner than a pizza base.
- Tip 3: Do not overload the toppings. A thin layer of crème fraîche, a scattering of onions and bacon is all you need.
- Tip 4: If you want a smoked flavor, use smoked bacon. If you want a milder version, use unsmoked.
Scientific background
The dough is a simple mixture of flour, water, oil and salt. The oil makes the dough more pliable and helps it crisp in the oven. The high baking temperature (480 °F) causes the water in the dough to turn to steam, which puffs the base and creates the blistered, crisp texture. The crème fraîche and bacon are both high in fat, which helps conduct heat and prevents the toppings from drying out during the short baking time.
Fine dining – professional techniques
- Plate composition: Cut into squares or strips, arranged on a wooden board or a warm plate, with a small dish of mustard on the side.
- Texture contrasts: The crisp base against the soft onions and bacon.
- Temperature contrast: Serve hot, with a cold glass of Riesling or beer.
- Aromatic additions: Fresh chives or a few caraway seeds on top.
Sensory radar
- Appearance: Thin, crisp base with dark blistered edges, golden onions and bacon.
- Aroma: Roasted onion, bacon and a hint of cream.
- Taste: Salty, savory, slightly sweet from the onions.
- Texture: Crisp base, soft toppings, slight chew.
Pairing
- Beer: A light lager or a wheat beer.
- Wine: A dry Riesling or a light Pinot Blanc.
- Non-alcoholic: Cold apple cider or sparkling water.
Preparation variations
- With mushrooms and cheese: Replace the bacon with sliced mushrooms and add 3.5 oz of grated Gruyère.
- Sweet version: Top with sliced apple, cinnamon and a drizzle of honey for a dessert Flammkuchen.
Allergens and dietary information
Contains: gluten, milk, sulfites • Gluten: contains • Not suitable for: celiac disease, lactose-free diet
Suitable for
Starter, light meal, party food, picnic, buffet
Substitution catalogue
- Crème fraîche: Sour cream or full-fat Greek yogurt (slightly different flavor)
- Streaky bacon: Pancetta or smoked ham
- All-purpose flour: Bread flour (slightly chewier base)
FAQ
What is the difference between Flammkuchen and pizza?
Flammkuchen has a much thinner base and is topped with crème fraîche instead of tomato sauce. It is also baked at a higher temperature for a shorter time.
Can I make the dough ahead of time?
Yes. The dough can be made up to 24 hours ahead and kept in the fridge. Bring to room temperature before rolling.
Why is my Flammkuchen soggy?
Either the dough was too thick, the oven was not hot enough, or you used too much crème fraîche. Roll thinner, preheat hotter, and use less topping.
Can I use a pizza oven?
Yes, but the temperature should be slightly lower than for pizza (around 570 °F) so the base does not burn before the toppings cook.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: One Flammkuchen per two people as a starter; one per person as a light main. • 10+ people: Make multiple Flammkuchen and bake them one at a time. Keep the finished ones warm in a low oven (200 °F).
Sides and serving
- Green salad with vinaigrette – classic (not part of the recipe)
- Glass of Riesling or light beer (not part of the recipe)
- Dill pickle – optional (not part of the recipe)
Serving: Cut into squares or strips and serve immediately. Top with chopped chives and a small dish of mustard on the side.
Storage and reheating
Fridge: 2 days (best fresh) • Freezer: Do not freeze • Reheating: Reheat in a hot oven (400 °F) for 5 minutes to re-crisp the base.
Author: WAGUU Petr & Team • Published: 28 Sep 2026
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Guide: 12 Most Famous German Dishes
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Common mistakes
- Rolling too thick: The base will be chewy instead of crisp. Roll as thin as you can without tearing.
- Using too much crème fraîche: Too much topping makes the base soggy. Spread a thin layer only.
- Oven not hot enough: Flammkuchen needs high heat. If your oven maxes out at 450 °F, preheat a pizza stone for 30 minutes.
- Overloading the toppings: Less is more. A few onions and a few pieces of bacon are all you need.