Flammkuchen with Ham and Red Onions

First, prepare the dough. Mix the plain flour with most of the salt (approx. 1 tsp) in a bowl. Melt the lard in a small pot and add the mineral water to warm it slightly. 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 ingredients for the topping. Since the Flammkuchen bakes for a very short time, the onions must be sliced into wafer-thin, almost transparent rings. Finely dice the leg ham.