For the dough:

220g all-pur­pose flour

3 tbsp olive oil

1 egg yolk

½ tea­spoon salt

100ml warm wa­ter

For the top­ping:

300g onions

250g ba­con up to pref­er­ence

250g sour cream

150g crème fraiche

salt, pep­per to taste

1) Mix the flour, 2 tbsp olive oil, egg yolk, salt and warm wa­ter and knead to a smooth dough. Coat the dough ball with the left­over olive oil, wrap in cling film and let it rest for 30 min­utes at room tem­per­a­ture.

2) Peel the onions, cut in half and slice thin, slice the ba­con in strips. 3) Mix the sour cream and the crème fraiche and sea­son with salt and pep­per. 4) Take the dough out of the cover, cut it in 4 same-size pieces and roll them out thinly with a rolling pin. 5) Add the cream mix and spread evenly. 6) Add the sliced onions and ba­con. 7) Bake for 10-12 min­utes at 250°C on the bot­tom tray in the oven.

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