Buy all ingredients right below the recipe
Dough
- 500 g fine wheat flour
- 25 g unsalted butter
- 5 g fresh yeast
Topping
- 500 g crème fraîche
- 150 g smoked bacon
- 250 g red onion
- 1 pinch ground nutmeg
- 1 pinch freshly ground pepper
- 1/2 teaspoon table salt
Equipment
- 1 piece cling film
- 1 piece baking paper
Preparation
- 1In a bowl, mix the yeast with 250 ml of lukewarm water, then pour it into the bowl of a food processor. Add the flour and soft butter, then knead on medium speed for about 8 minutes until a smooth dough is formed.
- 2On a floured surface, form the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for 1 hour. Divide the rested dough into 4 equal parts.
- 3Preheat the grill (or oven) to the highest possible temperature.
- 4Mix the crème fraîche with salt and nutmeg. Cut the red onion and bacon into thin strips, about 3 mm thick.
- 5On a floured surface, roll out the dough pieces into rectangles about 2 mm thin. Place them on baking paper, spread generously with the seasoned cream, sprinkle with onion and bacon, and finally season with pepper.
- 6Slide the dough onto the hot grill (or into the oven) and bake for about 3-5 minutes until the edges are crispy. Serve immediately.
Tip
If you don't have crème fraîche, you can use thick, fatty sour cream instead, but crème fraîche is recommended for the authentic taste experience.
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