Flammkuchen with Ham and Red Onions

First, prepare the dough. Mix flour with 5 g salt. Melt the lard in a small saucepan and add the mineral water to warm it slightly. Add the lukewarm mixture to the flour in a large bowl. Knead the dough for about 5 minutes until it is smooth and no longer sticky. Wrap in cling film and refrigerate for at least 30 minutes.

Meanwhile, prepare the ingredients for the topping. Since the Flammkuchen bakes for a very short time, the onions and ham must be cut into very fine strips or cubes. Preheat the oven to maximum heat (250 °C) and leave the baking sheet in the oven so it gets really hot.

Divide the dough into two halves and roll out thinly on a floured surface. Place the flatbreads on baking paper. Spread each flatbread with sour cream, leaving a small border. Season with the remaining salt and pepper. Distribute ham cubes, onion rings, and grated cheese evenly on top.