Alsatian Flammkuchen

Mix the flour, water, oil, and salt, and knead into a smooth, plain dough for 3–5 minutes. Cover and let rest for 20 minutes.

Preheat the oven to 250°C with top and bottom heat, leaving the baking sheet inside so it heats up well.

Slice the onion into very thin rings and cut the bacon into small cubes.

Divide the dough into 2 pieces and roll each out on parchment paper into a very thin oval, about 2–3 mm thick.

Spread the sour cream evenly over the dough, leaving about a 1 cm border, then season with salt and black pepper.

Scatter the onion and bacon on top, then transfer the flammkuchen, parchment and all, onto the hot baking sheet.

Bake for 8–12 minutes, until the edges are crispy and golden brown and the bacon is nicely browned. Serve immediately, cut into rectangles.