Sourdough Discard Flammkuchen (Thin & Crispy Alsatian Flatbread)
Crispy, thin sourdough discard flammkuchen (Alsatian flatbread) made with no yeast. Versatile, meal-prep friendly, and perfect for a quick lunch or dinner!
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no extra cost to you.
Flammkuchen is a flat, crispy, and deeply savory flatbread from Alsace, a region of France bordering on Germany. Traditionally made with an unleavened dough rolled paper-thin, most modern recipes now use yeast and a short rise to encourage blistering bubbles.
Which, of course, makes flammkuchen the perfect use for sourdough discard.
You can bake this sourdough discard flammkuchen right away, or let the dough ferment for a few hours (or even several days in the fridge) for extra flavor and dramatic blistering.
Bonus: you can literally use any flour you like.
Why You’ll Love This Recipe
Alsatian flammkuchen is a masterpiece of flexibility:
Flexible Flour: Works with any flour: fresh-milled, whole grain, or all-purpose. Just add water gradually and adjust as needed.
Flexible Sourdough: Use discard or active starter. Don’t have quite enough discard? Use what you have and add water until the dough comes together. No discard to use up? My Classic Alsatian Flammkuchen Recipe uses just a teaspoon of starter. Or non at all!
Flexible Schedule: Bake immediately, ferment for a few hours, or stash the dough in the fridge for a couple of days. It’ll be ready whenever you are.
Perfect for Meal Prep: Make a batch of dough, keep it chilled for up to 2 days, and bake fresh flammkuchen as needed.
Vegetarian & Vegan Friendly: The dough is vegan and the toppings are endlessly adaptable. This one is easy to share with anyone at the table!
If you’ve been looking for a change of routine from your regular pizza night: this is it!
Tools You May Need
Grain Mill (Completely Optional): Fresh-milled flour adds flavor and nutrition, but it’s totally optional.
Rolling Pin: Roll the dough paper-thin to achieve that signature crisp texture.
Parchment Paper: Makes transferring the flammkuchen from baking sheet to board much easier.
Ingredients & Substitutions
Flour
Any flour works: fresh-milled, whole grain, or all-purpose (plain) flour. Adjust water as needed to achieve a smooth, pliable dough.
Olive Oil
Use olive oil, avocado oil, or any neutral oil you like.
Sourdough Starter
Use discard or active starter. Short on discard? Use what you have and add water to reach the right consistency.
Sour Cream
Spread very thin. Crème fraîche is the traditional choice, but sour cream, Greek yogurt, or a mix all work well. Vegan alternatives are fine, too.
Onions
Slice very thin. They’ll cook in the oven but may retain a subtle raw crunch. For softer, jammier onions, sauté briefly in olive oil first.
Bacon
Smoked bacon, pancetta, or vegan bacon bits all work beautifully.
Check out the Variations section below for more topping ideas.
How to Make Sourdough Discard Flammkuchen (Step-by-Step)
This recipe works with any flour. I used white spelt flour here, leftover from making my Spelt Sourdough Bread for Beginners. But really, use whatever you have.
Prepare the Dough
Step 01
In a mixing bowl, combine flour, salt, olive oil and sourdough starter. Gradually add the water until the dough comes together and is neither sticky nor dry.
Step 02
Knead it briefly, then cover and rest for 30 minutes.
Step 03
After the rest, you can either wrap the dough tightly in plastic wrap and ferment it in the fridge for 2-3 days, or start baking.
Bake the Flammkuchen
Step 01
Preheat oven to high heat (250°C/485°F).
Turn out the dough onto a floured surface and divide it into 4 roughly equal pieces. Roll it out paper-thin (about 3mm/⅛inch), without tearing and transfer it to a baking sheet lined with parchment paper.
Step 02
Season sour cream with salt and pepper, nutmeg, and chopped herbs (optional). Spread each flatbread with 1 to 2 tablespoons sour cream, layer with chopped onions, and top with bacon (or toppings of your choice).
Step 03
Bake on the lower middle rack for 10-18 minutes, until the edges are deeply golden brown and the toppings are cooked and crispy.
Use the parchment paper to slide the flammkuchen off the sheet and onto a large wooden cutting board. Garnish with freshly cracked black pepper and chopped chives or fresh greens (optional). Cut into wedges and serve right away.
Tips & Troubleshooting
More Topping Variations to Try
Onions and bacon are the traditional Alsatian topping. For more traditional ideas, you can head over to my Alsatian Flammkuchen Recipe.
If you need more ideas, here are a few contemporary vegetarian variations I like:
Remember: Whatever topping you chose, use a light hand and don’t overload the flatbread.
How to Serve Sourdough Discard Flammkuchen
As a Meal
Perfect for lunch or dinner, paired with a side salad or soup, and something bubbly.
Flammkuchen Night
Serve each flammkuchen with different toppings and let everyone personalize their own.
Pub-Style or Game Day Snack
Serve with beer, cider, or wine for a casual meal.
How to Store & Freeze
Dough Storage
After bulk fermentation, cover the dough tightly with plastic wrap and store in the fridge for to 2-3 days. It’ll puff up and keep fermenting for an even better texture. Bake as much as you need and return the rest to the fridge for another day.
Flammkuchen Storage
Leftovers can be stored in an airtight container in the fridge for 1-2 days. Reheat in a dry pan or oven to keep the crust crispy.
Freezing Dough
You can freeze the dough, with or without fermenting it first, for up to 1-2 months. Thaw overnight in the fridge or at room temperature before rolling out.
Freezing Baked Flammkuchen: Freeze fully baked flammkuchen for up to 1-2 months. Double-wrap in plastic wrap and foil (or a freezer bag) for maximum freshness. If you’re planning ahead, bake flammkuchen a little shorter, so the edges aren’t fully golden and crisped yet. That way it’s easier to bake from frozen without burning.
Recipe FAQs
If you make this sourdough discard flammkuchen…
I’d love to hear how it turned out!
P.S. If you love the savory combo of onions and creamy dairy but want something softer and more filling, try my Zwiebelkuchen (German Onion Pie)! It’s made for feeding a crowd and has a tender, bready crust instead of a crisp flatbread base.
happy baking!
Sourdough Discard Flammkuchen (Tarte Flambée)
Equipment
- rolling pin
- baking paper
- baking sheet
Ingredients
Dough Ingredients
- 220 g all-purpose flour - (1¾ cup) or any other flour
- 6 g table salt - (1 tsp)
- 1 tbsp olive oil - avocado or other healthy oil
- 55 g water - more as needed
- 240 g sourdough discard - (1 cup) or active starter
Toppings
- 100 g sour cream - (6-7 tbsp) crème fraîche, Greek yogurt, or a mix
- salt, pepper, nutmeg to taste - or chopped fresh or dried herbs
- 3 small red or white onions - or spring onions/leeks
- 140 g smoked bacon - (5 oz) diced or in lardons, can also use pancetta or vegan bacon bits
- chopped herbs or fresh greens - for topping after baking, optional
Instructions
Prepare the Dough
- In a mixing bowl, combine flour, salt, olive oil, and sourdough starter. Gradually add water until the dough comes together, neither sticky nor dry.
- Knead briefly, then cover and rest for 30 minutes.
- After resting, you can either wrap tightly in plastic wrap and refrigerate for up to 48 hours or proceed with baking immediately.
Bake the Flammkuchen
- Preheat your oven to 250°C (485°F).
- Turn the dough out onto a floured surface, dividing it into 4 pieces. Roll each piece paper-thin (about 3mm or ⅛inch) without tearing. Transfer to a parchment-lined baking sheet.
- Season sour cream with salt, pepper, nutmeg, and herbs (optional). Spread 1-2 tbsp of sour cream on each dough, top with onions and bacon (or toppings of your choice).
- Bake on the lower middle rack for 10-18 minutes, until edges are golden brown and toppings are crispy.
- Use the parchment paper to slide the flammkuchen off the sheet onto a wooden cutting board. Garnish with freshly cracked pepper and optional herbs. Slice into wedges and serve immediately.
Notes
- Flour: This dough works with any flour: fresh-milled, whole grain, or all-purpose. Add water gradually and adjust as needed to get a smooth, pliable dough.
- Sourdough Discard: Use as much discard as you have. If you’re short, simply make up the difference with water. Active starter also works.
- Fermentation: The dough can be baked immediately or fermented in the fridge for up to 48 hours. Longer fermentation creates more flavor and better blistering.
- Rolling & Toppings: Roll the dough paper-thin and use a light hand with sour cream and toppings to keep the flammkuchen crisp.
- Make Ahead & Freezing: Dough can be refrigerated for 2–3 days or frozen (portioned) for up to 1–2 months. Thaw overnight before rolling.
- Dietary Options: The dough is naturally vegan. Use dairy-free sour cream and vegan bacon or vegetables for vegetarian or vegan versions.
- Classic Version: For a traditional flammkuchen dough made with minimal or no sourdough, see the classic Alsatian flammkuchen recipe.
More from the Grains & Greens Kitchen
){kind=link}