45 Minutes ·
- 220g all purpose flour
- 100ml luke warm water
- 2 Tbsp. olive oil
- 1 pinch of salt
- 1 egg yolk
- 400g schmand (= sour cream w/ 25% fat)
- 1 thinly sliced onion
- 150g diced bacon
- A bit of spring onion or chives as a garnish
Mix all dough ingredients together in a large bowl, then knead on a lightly floured surface until dough is smooth. Divide into two halves, then form each half into a ball, coat lightly with olive oil and wrap in plastic wrap. Let the dough rest for 20-30 minutes.
Roll the dough out as thinly as possible, then cover with a thin layer of schmand. Add the onion and bacon as toppings, then bake in a preheated oven at 220C / 425F for about 10 minutes until the crust is golden brown.