Cookbook talk:Flammekueche

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I added the emmentaller cheese item.

I am living in Stuttgart Germany, eat Flammkuchen about once a week, and every one I've ever been served in Germany or in France (Strasbourg) is served with cheese on top.

I would lose the yeast in this recipe, or at least cut right down. Flammkuchen should be thin and crispy. Also swap bacon for Schwarzwaldschinken / black-forest ham.

I've never seen a recipe with cheese on it. Can you supply a citation? 69.244.60.90 (talk) 19:53, 29 August 2009 (UTC)
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