Delicacies from the Wood-Fired Oven: Flatbreads, Flammkuchen, and More. In a wood-fired oven, not only the best pizzas in the world are baked, but flatbreads and flammkuchen of all kinds can also be easily made if a few basic rules are followed. Freshly prepared, these simple delights are a great addition to any meal—morning to night. Almost every culture has traditionally contributed to such dishes from the wood-fired oven. The authors provide detailed instructions in words and images on how to make flammkuchen from Alsace, piadina from Italy, or socca and bánh xèo, gluten-free flatbreads from France and Vietnam, as well as msemmen from Morocco, khachapuri from Georgia, or lahmacun from Turkey, to name just a few. Detailed tips on preparation and timing also help to make the most of the wood-fired oven in the garden in a relaxed yet optimal way.