Flammenküche

Flammenküche, also known as Flammekueche, is a traditional flatbread dish originating from Alsace, a region in northeastern France bordering Germany. The name "Flammenküche" roughly translates to "flammé cake" in French, which refers to the dish's high heat cooking method.

The ingredients typically consist of a thin layer of dough topped with a mixture of onions, bacon, and cheese, often Gruyère or Emmental. The dough is baked in a wood-fired oven, usually at high temperatures, resulting in a crispy crust and a well-cooked topping. The combination of textures and flavors is a key characteristic of Flammenküche.

Flammenküche has a long history, dating back to the pre-Alsatian days. The dish is believed to have originated from the German tradition of baking bread in wood-fired ovens. The French name and Alsatian variations developed over time as the dish was adapted in the region. Many Alsatian restaurants still offer Flammenküche as a specialty, showcasing the dish's rich culinary heritage.

When consumed, Flammenküche is often served in portions, typically 2-4 pieces per serving. The ingredients can vary depending on regional and personal preferences, but the core ingredients of dough, onions, bacon, and cheese remain standard. Flammenküche's size and portioning make it suitable for a snack or light meal, showcasing its role in Alsatian cuisine as a convenient, satisfying treat.