Coming from Germany's Baden region, flammkuchen is made by rolling yeast-free dough paper-thin, spreading it with soured cream, topping it with thin onion rings and baking it briefly at very high heat. It is quick and filling for a late-night snack.
Knead the flour with the vegetable oil, water and half a teaspoon of salt into a smooth dough, cover and let it rest for 10 minutes.
Roll the dough out paper-thin into a rectangle on a floured surface and lay it on a baking tray.
Spread the soured cream in a thin layer over the dough, arrange the thin onion rings evenly, and sprinkle with the remaining salt and black pepper.
Bake in an oven preheated to 250°C for 7 minutes, until the edges turn deep golden.
Important: if you don't roll the dough paper-thin, the centre stays doughy; thin rolling is essential to this recipe. Allergens: contains gluten (flour) and dairy (soured cream).
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