Wine Village Snack · Thin Crispy Flatbread
Flammkuchen
📷 Closely related photo — Photo: Dr. Thomas Liptak / Wikimedia Commons · CC BY-SA 4.0
Across the border in Alsace the same dish is called tarte flambée, and the classic topping of crème fraîche, onion and bacon is the same on both sides.
A paper-thin dough is spread with crème fraîche, then scattered with onion and bacon lardons and baked briefly at very high heat until the edges char and blister. Pfalz wine-village stands and street festivals cut it into strips and sell it by the piece.
Why it's made this way: It was originally a way to check the oven's temperature before the day's real bread went in, using dough scraps that would otherwise go to waste.
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Part of World of Street Food — 3443 dishes from 118 countries.
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