All styles
Alsace
Flammkuchen
Cream, onion, bacon on a paper-thin, unleavened base.
Hydration
50%
Bake
3-4 min @ 320°C
Region
Alsace
History
Alsatian farmers used it to test oven heat before baking bread.
Dough
Water, flour, oil, salt — no yeast.
Method
Rolled tissue-thin, topped, baked directly on stone.