Flammkuchen with Salami

INSTRUCTIONS

• 1
  First, prepare the dough. Mix the flour with salt. In a saucepan, melt the lard until it is liquid and add sparkling water to it to warm it up. Pour the lukewarm mixture into a larger bowl with the flour. Knead the dough for about 5 minutes until it is smooth and not sticky. Wrap the dough in cling film and place it in the refrigerator for at least 30 minutes.
• 2
  Prepare the ingredients with which you will top each flatbread. Remember that Flammkuchen bakes very quickly, so everything must be in very thin, almost transparent slices, including mushrooms, onions, or anything else that requires cooking.
• 3
  Preheat the oven to maximum (250 °C), keeping the baking sheet you will use inside to heat up. This will make the flatbread crispy from the bottom.
• 4
  Divide the dough made from 250 grams of flour into 2 flatbreads – this will create two medium-sized portions. Or leave it whole, then the flatbread will cover the entire baking sheet. Roll out using a little extra plain flour and transfer to baking paper.
• 5
  Spread each flatbread with 3 heaping tablespoons of the fattiest sour cream or crème fraîche (you could also use Gervais mixed with sour cream). Salt and pepper to taste. Then add any other ingredients as desired.
• 6
  Serve the finished Flammkuchen immediately. You can immediately place another flatbread on the baking sheet and repeat the whole process. Enjoy your meal.
• 7
  When the oven is preheated, remove the baking sheet, quickly transfer the decorated Flammkuchen on baking paper onto it, and place it in the upper part of the oven. At this point, switch the oven to grill and bake according to the color of the edges and cheese for 5-6 minutes.