Ukrainian onion cake, Babushka style

Ingredients for 1 servings:

• 350 g flour of your choice
• 150 ml water, lukewarm
• 1 tbsp salt
• 2 tsp sugar
• 2 bags of dry yeast
• 2 tbsp olive oil
• 1 kg onion(s)
• 3 waxy potatoes
• 200 g bacon cubes
• some salt and pepper to season the onions
• some cheese, grated, to taste

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 20 minutes

First, slice the onions into rings. Then fry them in a pan with salt and pepper until translucent. Tip: You can also prepare the onions the day before; they will then ferment slightly and develop a pleasantly sweet and sour flavor. Peel the potatoes, boil them for about 20 to 30 minutes, and then cut them into 1 x 1 cm cubes. The dough is a classic pizza dough with olive oil. It can be refined by adding herbs. Mix the water, sugar, yeast, and salt and stir well, then let it rise for 5 minutes. Mix the yeast water with the olive oil and flour well. The dough should neither sticky nor dry and crumbly. If the dough is sticky, add a little more flour; if it is crumbly, add a little more warm water. Cover the dough with a cloth and let it rise in a warm place for 1 hour. Then knead the dough vigorously again and roll it out thinly to the size of the baking sheet. Place it on baking paper and, if you like, form a border. Spread the onions on the dough. Arrange the potato cubes and bacon cubes on top of the onions and sprinkle with some cheese. Tip: You can also mix the potatoes and bacon directly into the onions before spreading them on the dough. Bake in a preheated oven at 200°C (top/bottom heat) for about 25 to 30 minutes on the second-to-last bottom rack. Then gratinate for another 10 to 15 minutes on the second-to-last top rack until everything looks delicious.