Potato posúch flatbread with sour cream, bryndza and bacon stays soft the next day

Tip: tap a step to mark it as done.

1. Crumble the yeast into the lukewarm milk, add the sugar, and let stand for about 10 minutes until foamy.

2. Combine the sifted flour, salt, mashed potatoes, and oil in a bowl, then pour in the yeast mixture.

3. Knead the dough with a stand mixer or by hand. If it is too sticky, add flour a little at a time until it pulls away from the sides of the bowl.

4. Cover the bowl with a kitchen towel and let the dough rise in a warm place for 45–60 minutes.

5. Stretch the risen dough onto a baking sheet lined with parchment paper.

6. Spread the sour cream over the dough, then top with the bryndza, onion, and bacon that has been browned in a skillet.

7. Bake in a preheated oven at 200 °C (400 °F) for about 25 minutes, until golden brown.

Tip: If the dough is too sticky, add flour a little at a time until it pulls away from the sides of the bowl.

This recipe was translated from the Slovak original: Vláčny zemiakový posúch so smotanou, bryndzou a slaninkou: ostane mäkký aj na druhý deň