Flammkuchen in the Air Fryer
Paper-thin, crisp flammkuchen with crème fraîche, onion and bacon — the German-Alsatian answer to pizza. The dough needs no yeast, and each base is done in the air fryer in 8-10 minutes.
Equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Rolling pin
- 1 Cutting board
- 1 Knife
- 1 Bagepapir (til airfryer)
Ingredients
Dough
250 g plain flour
1 tsp salt
2 tbsp olive oil
125 ml water Lukewarm
Topping
200 g crème fraîche 18 %
2 pcs onion Thinly sliced into half-rings
150 g bacon Diced
1 pinch grated nutmeg- 0.5 tsp salt
0.5 tsp black pepper Freshly ground
2 tbsp chives Finely chopped, to garnish
Instructions
Dough
- Mix 250 g plain flour and 1 tsp salt in a mixing bowl. Add 2 tbsp olive oil and 125 ml water, and bring it together into a cohesive dough with a fork.
- Knead the dough on a lightly floured worktop for 3-4 minutes, until it is smooth and supple. The dough contains no yeast, so it does not need to rise.
- Cover the dough with a tea towel and leave it to rest for 30 minutes at room temperature. The rest relaxes the gluten, so the dough can be rolled paper-thin without shrinking back.
Topping
- Stir 200 g crème fraîche together with 1 pinch grated nutmeg, 0.5 tsp salt and 0.5 tsp black pepper.
- Peel and slice 2 pcs onion into thin half-rings, and cut 150 g bacon into cubes.
Cooking in the air fryer
- Preheat the air fryer to 200 °C on the fan setting.
- Divide the dough into four equal pieces. Roll one piece out paper-thin — 1-2 mm — straight onto a piece of baking paper, and trim the paper so it fits the air fryer basket.
- Spread a thin layer of the crème fraîche mixture over the dough, leaving a border of about 1 cm clear. Scatter the onion and bacon evenly over the top.
- Lift the flammkuchen into the preheated air fryer on the baking paper and bake at 200 °C for 8-10 minutes, until the edge is golden brown and the bacon is crisp. Bake one at a time, and repeat with the rest of the dough.
Serving
- Scatter 2 tbsp chives over the top and serve the flammkuchen straight away, cut into strips or triangles.
Notes
Tips for the perfect result:
Roll the dough as thin as you can — 1-2 mm. It is the thickness, not the time in the air fryer, that decides whether the base turns out crisp or chewy. Keep the topping in a thin layer as well, so the moisture can escape instead of softening the dough. Variation:
Swap the bacon for thin slices of chorizo, or make a vegetarian version with button mushrooms and spring onions. A handful of grated Gruyère for the last 3 minutes gives you a richer version. Serving:
Serve the flammkuchen straight from the air fryer, cut into strips, with a green salad on the side. In Alsace it is classically enjoyed with a glass of dry riesling. Portion size:
The four small flammkuchen are baked one at a time, so allow about 10 minutes each. Feel free to eat them as they come, while they are at their crispest.
Roll the dough as thin as you can — 1-2 mm. It is the thickness, not the time in the air fryer, that decides whether the base turns out crisp or chewy. Keep the topping in a thin layer as well, so the moisture can escape instead of softening the dough. Variation:
Swap the bacon for thin slices of chorizo, or make a vegetarian version with button mushrooms and spring onions. A handful of grated Gruyère for the last 3 minutes gives you a richer version. Serving:
Serve the flammkuchen straight from the air fryer, cut into strips, with a green salad on the side. In Alsace it is classically enjoyed with a glass of dry riesling. Portion size:
The four small flammkuchen are baked one at a time, so allow about 10 minutes each. Feel free to eat them as they come, while they are at their crispest.
Nutrition
Calories: 545kcalCarbohydrates: 52gProtein: 14gFat: 30gSaturated fat: 12gPolyunsaturated fat: 3gMonounsaturated fat: 12gTrans fat: 0.3gCholesterol: 45mgSodium: 1120mgPotassium: 260mgFiber: 2gSugar: 3gVitamin A: 320IUVitamin C: 4mgCalcium: 70mgIron: 3mgNet carbohydrates: 50g
