Flammkuchen with Salami

First, prepare the dough. Mix the flour with the salt in a bowl. Melt the lard in a small pot and add the mineral water so it becomes slightly warm. Add the lukewarm mixture to the flour.

Knead the dough vigorously for about 5 minutes until it is smooth and no longer sticky. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.

Meanwhile, prepare the topping. Since the Flammkuchen bakes for a very short time, all ingredients – salami, spring onions, and chili – must be sliced extremely thinly, almost translucent.