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Traditional Flammekueche (Flammekueche)
A homemade Alsatian flammekueche, yeast‑free dough topped with thick crème fraîche, finely sliced red onions and smoked bacon lardons. Quick to prepare, crispy in under 10 minutes of cooking.
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Critical Success Points
- • Add the oil after the gluten network has formed
- • Roll the dough very thinly (2‑3 mm)
- • Cook at very high temperature (240°C) for 3‑7 minutes
Safety Warnings
- • The oven reaches 240°C; handle the sheet with heat‑resistant gloves.
- • Do not leave the dough too thick or risk burning during the rapid cooking.
- • Be careful of hot oil splatters when adding the oil to the dough.
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