Hungarian Flat Bread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make cheese and sour cream flatbread, start by cutting the peeled potatoes into cubes about 3 cm in size. Boil them in plenty of water with 1 teaspoon of salt until tender, then drain and let them steam for 10 minutes.

Step 2

Warm the milk with the sugar, then crumble in the yeast and let it activate.

Step 3

Sift the flour into a bowl, then mix in the activated yeast mixture, the mashed potatoes, and 15 g of salt. Knead for 10 minutes using a dough mixer, then cover with plastic wrap and let rise in a warm place for 1–1.5 hours. Don’t be alarmed—the dough will be softer than usual.

Step 4

Slice the red onion thinly, season with salt and sugar, then set aside.

Step 5

Grate the cheese using a coarse grater, then mix it into the sour cream along with the crushed garlic and salt.

Step 6

Pour the dough onto a baking sheet lined with parchment paper, and with lightly oiled hands, spread it out to fit the size of the sheet. Brush it with a little oil so the sour cream mixture spreads more easily.

Step 7

Spread the cheese-sour cream mixture over the dough, then top with the sausage or bacon cut into rounds.

Step 8

Bake in an oven preheated to 230 degrees Celsius on the top and bottom heat settings for about 20 minutes, until golden brown. Keep an eye on it, as no two ovens are alike, so baking times may vary. When done, remove from the oven and sprinkle the top with the red onion.