Fire Patches with Coarse Curd Cheese, Onion and Bacon

For the fire patches, knead the bread mix and water very well in a bowl until a smooth dough. Then cover with a damp cloth and let rest at room temperature for about 40 minutes. Now knead the dough again, cover and let rest for another 30 minutes.

Then roll out plate-sized thin patties (about 2 mm) and bake in a crépe pan or tabletop grill on each side. The patties should blister.

Rub the hot patties with garlic squeezed in olive oil and sprinkle with salt. Fry the bacon leaves in the pan until crispy, chop the onion coarsely and roast it.

Spread a little sour cream on the patties, fill with curd, onion and bacon mixture, fold together and serve the fire patties.

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