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- Ingredients
- Recipe
- Organic Dry Yeast8 g
- Sugar1 teaspoon
- Water500 ml
- Wheat flour600 g
- Salt1 coffee spoon
- Vegetable oil (sunflower, corn, etc)8 tablespoon
- Onions4 unit(s)
- Bacon cut into cubes350 g
- French ciboullete to taste
- Feta Cheese150 g
- Quark Cheese300 g
- Fresh cream250 ml
- Salt to taste
- Black pepper to taste
- Nutmeg to taste
- Mix yeast, sugar and 100 ml of water. Let it rest for 5 minutes.
- Place the flour and salt in a bowl. Mix. Add oil, mix. Add the yeast mixture, gradually add the rest of the water and mix.
- Knead the dough for approximately 5 minutes, until it is very homogeneous.
- Divide the pot into 4 equal parts and let it rest for 30 minutes, covered with a cloth, in a warm place.
- Chop the onions very finely and set aside. Blanch the bacon, drain and set aside. Chop the chives and set aside.
- Grate the feta cheese. In a bowl, mix the grated cheese with the cream and quark cheese. Season with salt, pepper and nutmeg. Reserve.
- Roll out the dough into 4 discs (or rectangles) as thin as possible.
- Divide the cream cheese into 4 parts and spread over the discs. Spread the onions and bacon over the discs.
- Bake in a preheated oven at 180C until the dough is lightly golden. When the dough is almost baked, place the chives and finish baking.
- Serve it hot. Photo: @ana.federici
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