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Yields1 ServingPrep Time15 minsCook Time20 mins

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Recommended CADAC Cooking Surface : Grill Plate or Chef Pan / Paella Pan

Mix the flour, water, olive oil and salt in a bowl and knead until smooth and no longer sticky.


Add a little flour if necessary.


Let the dough rest for at least 10-15 minutes (better is half an hour) so that it can rise.


Meanwhile, cut the bacon into small cubes, the onion into half rings and the chives.


Then fry the bacon and onions on the grill plate or in a pan without oil until lightly browned.


Set this aside and remove the fat with kitchen paper from the cooking surface.


Divide the dough in half and roll it out thinly into flat bread. If you do not have a partial roller at hand, you can also use a bottle.


Preheat the barbecue shortly and bake the dough in the warmest setting for about 2 minutes, preferably with a lid.


Turn off the barbecue, turn the dough over and spread it evenly with an acid hem.


Then divide the onions and bacon over the flat bread and bake them in 3 to 5 minutes over a low to medium heat. Note: the dough may have a few lightly scorched spots, but it must not burn! Finally, sprinkle the flammkuchen with fresh chives and very tasty.

 100 g of flour
 60 ml of water
 1 - 2 teaspoons of olive oil
 1 tsp of salt
 4 tsp sour cream
 60 g bacon
 1 onion
 1 small bunch of chives