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Flammenkuchen
Right on the Grill
no Pizza Stone

Flammenkuchen is really a German-French or French-German creation.
From Alsace, an area between the Voges Mountains and the Rhine,
where this farmland was perfect.
In France it is known as Tarte Flambee or Flammenkueche.

It attracted wheat farmers, grapes for wine, and dairy farmers just to mention a few, and of course most cities had a town bakery.

The wood fired bakers ovens were stoked with wood in the morning, and start out with a flaming hot fire before they make coals, and cool to the right temperature bake bread.

While the oven was a roaring 800 degrees, they took some extra dough and rolled it out as flat as they could so it would bake in a minute as the flames rolled over it, only charing the edges slightly. However this char tasted yummy and
is an integral part of it's charm.

The natural idea was then to put on the bread whatever you have to flavor it.
Onions and bacon was always around, and is a natural for Germans, and so is cheese.


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This makes 4- 8 inch Flammenkuchen's or one sheet pan

Ingredients:

2 cups flour
2-4 Tblsp olive oil (more makes the dough smoother)
1/2 tsp salt
1/2 cup water

Topping
*1 cup sour cream or similar
1/4 tsp Nutmeg


about 1//2 grated parmesan
about 1/2 cup grated Gruyere, Swiss, or Emmenthaler cheeese

1/4 lb Westphalian Ham, Prosciuto, salami, or other sliced cured meats.
1 medium red onion sliced

garnish
caraway seeds
chopped parsley


* You can use other white creamy bases like creme fraiche, Quark, or I used a blended low fat cottage cheese base

 


printer friendly           Metric Conversion Chart

Pizza Stone, Peel and knife Combo

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We were at an Oktoberfest celebration in Big Bear California and I rolled these outside
by the BBQ where I had to improvise, using a beer bottle to roll these out

It works on any kind of grill, whether it's charcoal or propane

I cooked these directly over the coals, spraying each side with non stick oil.

I had some nice Wesphalian ham to use instead of the bacon.
Prociutto works well also. The french use something similar and they call
it Lardons.

I brown one side pretty well and the other side lightly

Then I load topping on the side that is well cooked.

the Flammenkuchen goes back on the grill and I shut the lid and let the cheese melt and the bottom side
brown.

 

 

So at this Oktoberfest celebration I BBQued Brats and then did some Flammenkuchen's
at the same time.

This is ready to turn.

We enjoyed it down to the last piece!

 

 

 

 

 

Pizza Stone, Peel and knife Combo

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Simone's Zwiebelkuchen,
(like a pizza)

Flammenkuchen

on the Grill

 

 

 
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Last updated July 31, 2024