Podplameník: potato yeast flatbread with bacon and onion

Tip: tap a step to mark it as done.

1. In a bowl, mix the lukewarm milk with the crumbled yeast and sugar and wait until the starter has risen. In a second bowl, sift the flour and add the salt, egg, oil and the boiled, mashed potatoes.

2. Finally, add the starter and knead a smooth, soft dough. If it is too thin, sprinkle in more flour; if it is stiff, add a little more milk. Let the dough rise in a warm place for about an hour.

3. Turn the risen dough out onto a floured board, knead it once more, and let it rest for at least 15 minutes. Meanwhile, grease the baking sheet well with oil or butter.

   Tip: You can also bake on parchment paper, but the result is best with butter.

4. Place the dough on the baking sheet and stretch it evenly by hand all the way to the corners. Keep in mind that it will still rise in the oven. Spread it with the sour cream and sprinkle with diced bacon and sliced onion.

5. Bake in the oven at 180 °C (350 °F) for about 20 minutes, until the edges turn golden.

Tip: Cut the bacon into small cubes and the onions into thin half-rings so that they have time to brown during the 20 minutes of baking. Mash the potatoes for the dough until completely smooth, without lumps.

This recipe was translated from the Slovak original: Slaný podplameník so slaninou a cibuľou – recept starej mamy