Ingredients Jump to Instructions ↓

  1. 1 envelope active dry yeast

  2. 1 cup lukewarm water

  3. 3 cups all-purpose flour

  4. 1 tablespoon salt

  5. 1/2 pound slab bacon (rind removed), diced

  6. 1 large egg yolk, beaten

Instructions Jump to Ingredients ↑

  1. In a small bowl, sprinkle the yeast over the water and let proof 5 to 10 minutes. In a large mixing bowl, combine the flour and salt and stir till well blended. Add the yeast mixture to the flour and stir slowly with a wooden spoon till the dough is slightly spongy, about 12 minutes, adding a little more flour if it becomes too sticky. Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm area till doubled in bulk, about 2 hours. In a skillet, fry the bacon over moderate heat till almost crisp and drain on paper towels, reserving the fat. Grease 2 baking sheets with a little of the bacon fat (or with olive oil) and set aside. Add the bacon to the risen dough and knead till evenly incorporated. Cut the dough into 2 equal pieces, place each on a prepared baking sheet, and press each down to ovals about 1/2-inch thick. With a sharp knife, make 6 slits about 2 inches long in each oval and, with your fingers, separate the slits so you can see the pan below, stretching the dough out at the same time. Cover the ovals with plastic wrap and let rise again till doubled in bulk, 1 to 1 1/2 hours. Preheat the oven to 450°F. If necessary, separate the slits in the dough again with your fingers, brush each flat bread with egg yolk, and bake in the center of the oven till golden brown, about 20 minutes. Serve warm.


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