Swabian Dinette

Instructions

1. Prepare a steamer with the yeast, a teaspoon of sugar and a little warm water.
2. If the proofing test was successful, knead it with the flour, remaining warm water, olive oil, salt and optionally a little lemon zest to form a slightly wet but smooth dough.
3. Cover the dough and leave to rise for approx. 30-45 mins.
4. Meanwhile, preheat the oven to 250 °C top/bottom heat.
5. Cut an onion into thin slices or strips and set aside.
6. Finely chop the other onion together with the two cloves of garlic.
7. Mix the sour cream in a bowl with the egg, some of the grated cheese, lemon juice and the diced onion and garlic.
8. Season the mixture generously with salt and pepper.
9. Cut the bacon into fine cubes and fry in a pan. If you are using leeks, chop them too and optionally sauté lightly in a little butter.
10. Slice the cooked potatoes as thinly as possible.
11. Divide the dough into 4 portions of approx. 200 g each and roll out each portion into a flat oval approx. 1⁄3 cm thick.
12. Place the dough pieces on the baking trays lined with baking paper.
13. Spread evenly with the sour cream and sprinkle with diced bacon or leek.
14. Top with onion and cheese. Cover with potato slices.
15. Bake the dinnets in the oven at 250 °C top/bottom heat for approx. 15-20 minutes until golden brown.
16. Leave to cool for at least a few minutes before serving.