Flammkuchen (OR Flammekueche) is not well-known in Australia. Do you know it? I am a big fan of Flammkuchen. Probably I like it more than Italian Pizza and I make it often. I heard that there are some regional variations, but most commonly Sour Cream is used. It’s surprisingly easy to make and it is a great fun to try a variety of toppings. Today’s topping is Smoked Salmon. I added Spinach as well but that is optional.


3 to 4 Servings


1 heaped cup Plain Flour OR Bread Flour *about 1 & 1/4 cups
1 teaspoon Baking Powder *optional
1/2 teaspoon Salt
1/2 cup Warm Water
1 tablespoon Oil *I used Sunflower Oil

100g Sour Cream *OR Creme Fraiche
1 small clove Garlic *grated
1 pinch Salt
1/2 Onion *thinly sliced
Sautéed Spinach *optional, excess water removed and lightly seasoned with Salt & Pepper
About 150g Smoked Salmon *add as much as you like, torn OR cut into bite-size pieces
*Note: Today I used off-cut pieces of Smoked Salmon
Black Pepper
Fresh Dill

  1. Combine Flour and Salt in a bowl. Add Warm Water and Oil. Mix until a dough comes together. Knead, adding more Flour if required, until smooth and elastic.
  2. Divide the dough into 2 portions if you prefer. Roll out or flatten the dough into a thin oblong or round, and place on a baking tray(s), lined with baking paper if necessary.
  3. Mix Sour Cream (OR Creme Fraiche), Garlic and Salt, spread on the base, scatter Onion and Spinach (*optional) evenly.
  4. Bake in a hot oven over 200℃ until nicely browned and edges are crispy. *Today I baked it at 230℃ for 10 minutes. *Note: Make sure the baking surface is hot to achieve crispy bottom.
  5. Arrange Smoked Salmon and Fresh Dill, sprinkle with some freshly ground Black Pepper. *Note: Capers can be added.