Flammkuchen with Salami

INSTRUCTIONS

• 1
  First, prepare the dough. Mix the flour with salt. In a saucepan, melt the lard until liquid and add sparkling water to it to warm it up. Pour the lukewarm mixture into the flour in a large bowl. Knead the dough for about 5 minutes until it is smooth and no longer sticky. Place the dough wrapped in cling film in the refrigerator for at least 30 minutes.
• 2
  Prepare the ingredients you will use to top each flatbread. Remember that Flammkuchen bakes very quickly, so everything must be sliced very thinly, almost transparently, including mushrooms, onions, or anything else that requires cooking.
• 3
  Preheat the oven to maximum (250 °C), meanwhile, keep the baking sheet you will be using 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 heaped tablespoons of the fattiest sour cream or crème fraîche (you could also use Gervais mixed with sour cream). Season with salt and pepper. Then add any other ingredients to taste.
• 6
  Serve the finished Flammkuchen immediately. You can immediately place another flatbread on the baking sheet and repeat the entire process. Enjoy your meal.
• 7
  Once the oven is preheated, take out the baking sheet, quickly transfer the decorated Flammkuchen on baking paper onto it, and place it in the upper part of the oven. At that moment, switch the oven to grill mode and bake according to the color of the edges and cheese for 5-6 minutes.