Flammkuchen with Salami

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.

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.

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.