Dinnete with Onions and Bacon
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg wheat flour type 050 or spelled flour
- 1 cube yeast
- 30 g salt
- 600 ml water
For covering:
- 150 grams flour
- 300 g sour cream
- 2 egg (s)
- 2 teaspoons salt
- pepper
- Garlic powder
- 3 large onion (s)
- Chives or onion cane or leek
- 200 g pork belly, smoked
- Caraway seed
Print Recipe
Pin Recipe Instructions
- Make a yeast dough and let rise for about 1 hour. Divide 8-10 portions with wet hands and leave to rest for another 10 minutes.
- Mix the flour, sour cream, eggs, salt and spices to a creamy mixture. Sauté the onions cut into rings in a little butter and add. Finally, fold in some chives or onion cane, finely chopped leek in winter.
- Pull out the dough portions with floured hands in the form of a pizza, place on a baking paddle dusted with flour and spread on the topping. Finally, sprinkle the bacon cut into small cubes and some caraway seeds on top. Bake in the oven at 250 ° for approx. 20 minutes.
- There is also a simple variant:
- Batter as above. Moisten the pulled out dinette with a little water and sprinkle with coarse salt and caraway seeds. After baking, brush the hot flatbreads with soft butter (possibly mixed with crushed garlic).
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