Flame Cake, but not a cake ~ In the Kitchen with the Fernandez's

It is a flatbread, a speciality of Alsace area of eastern France, and in the German areas of the Moselle, Baden, and the Palatinate.

Framers in Kochersberg, Alsace, France use to bake bread once a week. As a homemade bread, there are many variations.

To name a few:

Gratinée add Gruyère cheese

Forestière, add mushrooms

Munter, add Munster cheese

Sweet dessert with apples and cinnamon, or blueberries, and flambéed with sweet liqueur

and different names in local dialects for "(pie) baked in the flames':

Flàmmeküeche or Flàmmaküacha (Alsatian "Elsässisch")

Flammkuche (Lorraine Franconian)

Flammkuchen (German)

tarte flambée (French, and cooked in a wood-fired oven)

Makes one loaf

Preheat the oven to 428ºF/25oºC

~Use organic as best you can.~

~Alsatian numbers~

eins 1. Whisk the water, oil, and flour.

zwei 2. Place the dour on a lightly floured surface.

drèï 3. Rolling out a thin piece of dough.

viar 4. Place it on a baking sheet lined with parchment paper.

femf 5. Place in a bowl with little water. Microwave for a minute.

varying toppings:

I. Traditional

cubed bacon
1/4 cup (50 g) each: crème fraiche or (dairy-free) yogurt and (dairy-free) sour cream
black pepper
chopped chives

six 6. Season the crème fraiche and sour cream with salt and pepper.

sewwer 7. Spread on the dough with a slight edge exposed.

ååcht 8. add the onions and bacon.

nîn 9. Bake 10-15 minutes until the edges turn crisp and golden brown.

zeh 10. Remove and sever with chives.

II. Vegetarian

elf 11. Mix in a bowl of crème fraiche and sour cream

zwelf 12. Spread on the dough, leaving an edge.

drize 13. Add the other ingredients and bake 10-15 minutes.

III. Suggested other toppings:

In the Kitchen with the Fernandez's