💡 At a Glance
- •The Flatbread: Ultra-crispy yeast-free dough, featured in both a savory smoked salmon version and a cozy apple-cinnamon sweet version.
- •Time Frame: Perfect quick weeknight meal with a short room-temp dough rest and a super speedy bake time in a hot oven.
- •Prep Method: The dough is whipped up effortlessly in your Thermomix® and rolls out paper-thin without needing any extra flour.
Bring a taste of classic European flatbread right to your kitchen—it couldn’t be easier! With an ultra-crispy crust and a rich, creamy base, this homemade Flammkuchen recipe comes together in a flash. The simple, yeast-free dough is a total dream to roll out!
If you’re looking for a fast, crispy flatbread that’s completely foolproof and utterly irresistible with sweet or savory toppings, you are going to fall in love with this recipe.
Plus, I’m sharing two of my absolute favorite topping variations: a savory smoked salmon and onion combination, and a warm, dreamy apple-cinnamon option!
Perfect for a cozy night in with family or friends!
Why you’ll love this recipe:
- Super easy to make with this quick dough.
- Fast prep (no waiting for dough to rise!).
- Wonderfully crispy.
- Delicious with almost any toppings you like.
- Perfect for sharing.
- Ideal for busy weeknight dinners.
- Made with just a few basic pantry staples.
- A guaranteed crowd-pleaser for entertaining.
- A true classic recipe.
- Simply irresistible!
My Best Tips for Success
Baking times can vary depending on your oven. Keep an eye on it and look for a gorgeous, golden-brown crust.
For an extra boost of flavor, toast the pine nuts in a dry skillet before adding them as a topping.
Got leftovers? Just pop them back in the oven at 300°F (150°C) for a few minutes to crisp back up!
Don’t skip letting the dough rest at room temperature for the full 30 minutes. This relaxes the gluten and makes it so much easier to roll out.
Make sure to fully preheat your oven to 425°F (220°C)! Flatbread loves high heat and quick baking—that’s the key to getting it super crispy.
You really want to roll the dough out paper-thin (about 1/8 inch or 3-4 mm). That’s the real secret to a perfectly crispy crust. And don’t stress if it’s not a perfect circle or rectangle—rustic shapes are part of the charm!
Thanks to the amazing texture of this dough, you probably won’t even need extra flour for rolling it out! If it feels a tiny bit sticky, just dust your surface with a very light sprinkle of flour.
Always leave a small ½-inch border around the edges when spreading the crème fraîche. That crust turns beautifully golden brown and super crispy in the oven!
Slice your onions and apples paper-thin using a mandoline or a super sharp chef’s knife. This is key so they cook through quickly during the short bake time and get that perfect tender texture.
Keep a close eye on your bake time! It usually takes about 15 minutes, but every oven cooks a little differently. You’re looking for a crust that’s nicely golden brown around the edges and underneath.
Hold off on some of the toppings until after baking! For the smoked salmon version, wait to add the smoked salmon, fresh arugula, and creamy burrata until right after the flatbread comes out of the oven hot.
Quickly toast the pine nuts for the apple version in a dry skillet. It brings out their beautiful nutty flavor and gives them a great crunch (I’ve got this listed as a tip in the recipe card, too!).
If you’re prepping the apple flatbread ahead of time, toss the apple slices with a splash of fresh lemon juice so they don’t turn brown (another helpful tip from the recipe card!).
Can you make this ahead of time and store leftovers?
This dough is fantastic for meal prep! Just make it according to the recipe, let it rest for the 30 minutes, and wrap it tightly in plastic wrap. You can keep it in the fridge for up to a day.
Just be sure to pull it out about 30 minutes before you plan to roll it out so it can come back up to room temperature.
You can also prep toppings like the onions and apples ahead of time—just slice them up and keep them sealed tight in the fridge.
Already baked flatbreads (ideally without the fresh toppings like salmon and arugula) will keep well covered in the fridge for 1 to 2 days.
Can you freeze it? Absolutely! You can freeze either the raw dough (wrapped tightly) or the fully baked, cooled flatbreads (just hold off on those fresh toppings!).
Thaw the raw dough overnight in the fridge.
Pop it in the oven for a few minutes to crisp it back up.
Tasty Recipe Variations
The Classic: Crème fraîche, salt, pepper, thinly sliced raw onions, and diced bacon. Optional: sprinkle with fresh chives after baking.
Mushroom: Sautéed sliced button mushrooms (or wild mushrooms) and onions over crème fraîche with a pinch of salt and pepper.
Goat Cheese & Fig: Crème fraîche, salt, pepper, onion, goat cheese rounds, and fresh or dried fig slices added before baking. Top with fresh arugula, a drizzle of honey, and balsamic glaze right out of the oven.
Spinach & Feta: Crème fraîche, salt, pepper, quick-sautéed spinach, and crumbled feta cheese.
Pear & Walnut: Crème fraîche, a pinch of cinnamon, sugar, thin pear slices, and walnuts baked right on top. Finish with a drizzle of honey before serving.
Potato & Rosemary: Crème fraîche, salt, pepper, paper-thin pre-cooked potato slices, and fresh rosemary.
Garlic or Herb Cream Base: Mince a small garlic clove or stir chopped fresh herbs (like chives or parsley) right into your crème fraîche before spreading it over the dough.
Ingredients You’ll Need for Sweet & Savory Flammkuchen
For the Flatbread Dough:
- 250 g all-purpose flour (approx. 2 cups)
- 125 g water, room temperature (approx. ½ cup)
- 1 tbsp olive oil
- ½ tsp salt
Salmon & Arugula Topping:
- 3 tbsp crème fraîche
- 1 small red onion
- Salt and black pepper, to taste
- 3.5 oz smoked salmon, thinly sliced
- Handful of fresh arugula
- ½ ball burrata cheese, torn into pieces
For the Apple-Cinnamon Flammkuchen Topping:
- 3 tbsp crème fraîche
- 1 tsp ground cinnamon
- 1 tsp sugar
- 1 apple
- 2 tbsp pine nuts
- Optional: a splash of fresh lemon juice for drizzling over the apples
How to Make the Flammkuchen
Making the Dough:
Add the flour, water, olive oil, and salt to the mixing bowl and knead for 4 min / Dough Mode until a smooth dough forms.
Remove the dough from the mixing bowl, give it a quick knead by hand, and shape it into a ball.
Place the dough in a bowl, cover, and let it rest at room temperature for 30 minutes.
Once the resting time is almost up, preheat your oven to 425°F (220°C).
Rolling Out the Dough:
After resting, divide the dough into two equal portions. The dough has a dream consistency—it’s totally non-sticky, so you won’t even need extra flour to roll it out!
Roll out the first portion super thin (about ⅛ inch thick) into a rectangle roughly 10×14 inches in size.
Transfer the dough onto a baking sheet lined with parchment paper.
Assembling the Salmon & Arugula Flammkuchen:
Spread the crème fraîche evenly over the dough, leaving a ½-inch border around the edges.
Season generously with salt and pepper.
Peel the red onion, slice it super thin, and scatter the slices over top.
Bake in the preheated oven for about 15 minutes, until golden brown and crispy.
Once baked, top the warm Flammkuchen with smoked salmon, fresh arugula, and creamy burrata.
Assembling the Apple Cinnamon Flammkuchen:
Roll out the second portion of dough nice and thin, then transfer it to a parchment-lined baking sheet.
Spread with crème fraîche, leaving a clear border around the edges.
Mix together the cinnamon and sugar, then sprinkle the mixture over the crème fraîche layer.
Core and quarter the apple, then slice it paper-thin (about ⅛-inch thick) using a mandoline slicer.
Arrange the apple slices in a pretty fan pattern over the dough, and dust with a little extra cinnamon.
Pro Tip: Optionally toss the apple slices with a splash of fresh lemon juice to keep them from turning brown!
Sprinkle the pine nuts over top.
Bake in the preheated oven for about 15 minutes, until beautifully golden brown.
How to Serve:
Slice the Flammkuchen into pieces using a pizza cutter or a sharp knife.
Garnish the sweet apple-cinnamon Flammkuchen with a few fresh mint leaves, if you like.
Enjoy!
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
Happy cooking!
If you loved this recipe, you’ll definitely want to check out my delicious Thermomix® pizza dough! 🙂
Happy cooking,
Christoph
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Sweet and Savory Flammkuchen
Click stars to rate now
Zutaten
For the Flammkuchen Dough:
- 250 g All-purpose flour German Type 405 or 550, or US AP flour
- 125 g Water room temperature
- 1 tbsp Olive oil
- ½ tsp Salt
Smoked Salmon & Arugula Topping:
- 3 tbsp Crème fraîche
- 1 Small red onion
- Salt and pepper to taste
- 100 g Smoked salmon thinly sliced
- Handful of fresh arugula
- ½ Burrata cheese torn into pieces
Apple-Cinnamon Topping:
- 3 tbsp Crème fraîche
- 1 tsp Ground cinnamon
- 1 tsp Granulated sugar
- 1 Apple
- 20 g Pine nuts
- Optional: Lemon juice for drizzling over the apples
Zubereitung
Make the Dough:
- 250 g All-purpose flour, 125 g Water, 1 tbsp Olive oil, ½ tsp SaltAdd the flour, water, olive oil, and salt to the mixing bowl and process on the Dough Setting for 4 min. until a smooth dough forms.
- Remove the dough from the mixing bowl, give it a quick knead by hand, and shape it into a ball.
- Place the dough in a bowl, cover, and let it rest at room temperature for 30 minutes.
- Once rested, preheat your oven to 220 °C (conventional heat).
Roll Out the Dough:
- Divide the dough into two equal portions. The dough has a dream texture—it won’t stick, so you won’t even need extra flour for rolling!
- Roll out the first portion nice and thin (about 3-4 mm) into a rectangle, roughly 35 x 25 cm.
- Transfer the dough onto a parchment-lined baking sheet.
Assemble & Bake the Smoked Salmon Flatbread:
- 3 tbsp Crème fraîcheSpread the crème fraîche over the dough, leaving a 1 to 2 cm border around the edges.
- Salt and pepper to tasteSeason with salt and pepper.
- 1 Small red onionPeel and paper-thinly slice the red onion, then scatter the slices over the top.
- Bake in the preheated oven for about 15 minutes, until wonderfully golden brown and crisp.
- 100 g Smoked salmon, Handful of fresh arugula, ½ Burrata cheeseOnce baked, top the warm flatbread with smoked salmon, fresh arugula, and torn burrata.
Assemble & Bake the Apple-Cinnamon Flatbread:
- Roll out the second portion of dough thin as well and place it on a parchment-lined baking sheet.
- 3 tbsp Crème fraîcheSpread with crème fraîche, leaving a border around the edges.
- 1 tsp Ground cinnamon, 1 tsp Granulated sugarMix the cinnamon and sugar together, then sprinkle the mixture over the crème fraîche.
- 1 Apple, 1 tsp Ground cinnamonCore and quarter the apple, then slice it super thin (about 2-3 mm) using a mandoline or sharp knife.
- 1 AppleArrange the apple slices in a fan pattern over the dough and sprinkle with a little extra cinnamon.
- Optional: Lemon juice for drizzling over the applesOptionally, drizzle the apple slices with a splash of lemon juice to prevent browning.
- 20 g Pine nutsScatter the pine nuts over top.
- Bake in the preheated oven for about 15 minutes, until beautifully golden brown.
Serve:
- Slice the Flammkuchen into pieces using a pizza cutter or sharp knife.
- Optionally, garnish the apple-cinnamon flatbread with fresh mint leaves before serving.
Notes
For extra flavor, lightly toast the pine nuts in a dry skillet before topping your flatbread.
Got leftovers? Simply reheat your Flammkuchen in the oven at 150 °C until warm and crispy!
Sweet and Savory Flammkuchen
Click stars to rate now
Zutaten
For the Flammkuchen Dough:
- 250 g All-purpose flour German Type 405 or 550, or US AP flour
- 125 g Water room temperature
- 1 tbsp Olive oil
- ½ tsp Salt
Smoked Salmon & Arugula Topping:
- 3 tbsp Crème fraîche
- 1 Small red onion
- Salt and pepper to taste
- 100 g Smoked salmon thinly sliced
- Handful of fresh arugula
- ½ Burrata cheese torn into pieces
Apple-Cinnamon Topping:
- 3 tbsp Crème fraîche
- 1 tsp Ground cinnamon
- 1 tsp Granulated sugar
- 1 Apple
- 20 g Pine nuts
- Optional: Lemon juice for drizzling over the apples
Zubereitung
Make the Dough:
- 250 g All-purpose flour, 125 g Water, 1 tbsp Olive oil, ½ tsp SaltAdd the flour, water, olive oil, and salt to the mixing bowl and process on the Dough Setting for 4 min. until a smooth dough forms.
- Remove the dough from the mixing bowl, give it a quick knead by hand, and shape it into a ball.
- Place the dough in a bowl, cover, and let it rest at room temperature for 30 minutes.
- Once rested, preheat your oven to 220 °C (conventional heat).
Roll Out the Dough:
- Divide the dough into two equal portions. The dough has a dream texture—it won't stick, so you won't even need extra flour for rolling!
- Roll out the first portion nice and thin (about 3-4 mm) into a rectangle, roughly 35 x 25 cm.
- Transfer the dough onto a parchment-lined baking sheet.
Assemble & Bake the Smoked Salmon Flatbread:
- 3 tbsp Crème fraîcheSpread the crème fraîche over the dough, leaving a 1 to 2 cm border around the edges.
- Salt and pepper to tasteSeason with salt and pepper.
- 1 Small red onionPeel and paper-thinly slice the red onion, then scatter the slices over the top.
- Bake in the preheated oven for about 15 minutes, until wonderfully golden brown and crisp.
- 100 g Smoked salmon, Handful of fresh arugula, ½ Burrata cheeseOnce baked, top the warm flatbread with smoked salmon, fresh arugula, and torn burrata.
Assemble & Bake the Apple-Cinnamon Flatbread:
- Roll out the second portion of dough thin as well and place it on a parchment-lined baking sheet.
- 3 tbsp Crème fraîcheSpread with crème fraîche, leaving a border around the edges.
- 1 tsp Ground cinnamon, 1 tsp Granulated sugarMix the cinnamon and sugar together, then sprinkle the mixture over the crème fraîche.
- 1 Apple, 1 tsp Ground cinnamonCore and quarter the apple, then slice it super thin (about 2-3 mm) using a mandoline or sharp knife.
- 1 AppleArrange the apple slices in a fan pattern over the dough and sprinkle with a little extra cinnamon.
- Optional: Lemon juice for drizzling over the applesOptionally, drizzle the apple slices with a splash of lemon juice to prevent browning.
- 20 g Pine nutsScatter the pine nuts over top.
- Bake in the preheated oven for about 15 minutes, until beautifully golden brown.
Serve:
- Slice the Flammkuchen into pieces using a pizza cutter or sharp knife.
- Optionally, garnish the apple-cinnamon flatbread with fresh mint leaves before serving.
Notes
For extra flavor, lightly toast the pine nuts in a dry skillet before topping your flatbread.
Got leftovers? Simply reheat your Flammkuchen in the oven at 150 °C until warm and crispy!
