PastrmajlijaPork-Topped Flatbread
An oval yeast flatbread topped with seasoned pork and bacon, then baked until crisp at the edges and juicy in the center. It is a bakery favorite best eaten hot, with the egg just set on top.
Prep
1h 30m
Cook
18m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gAll-Purpose Flour
- 7gActive Dry Yeast
- 300mlWater
- 30mlSunflower Oil
- 8gSalt
Topping
- 350gPork Belly (thinly sliced)
- 120gBacon (chopped)
- 5gPaprika
- 2gBlack Pepper
- 4gSalt
- 2pcsEgg
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Stir the active dry yeast into the warmed water and let stand until foamy.
- 02
Mix the all-purpose flour with the salt. Add the yeast mixture and sunflower oil, then knead until smooth and elastic.
- 03
Cover and let rise until nearly doubled.
- 04
Mix the pork belly, bacon, paprika, black pepper, and salt.
- 05
Preheat the oven to 220°C (425°F) with a heavy baking tray or pizza stone inside.
- 06
Divide the dough into equal portions and shape each into an elongated oval with a slightly raised rim.
- 07
Distribute the topping evenly over the dough, keeping the rim clear.
- 08
Bake in batches for 12 to 16 minutes, until the crust is deeply browned and the pork reaches at least 63°C (145°F). Let the meat rest for 3 minutes.
- 09
Brush the crusts with the melted unsalted butter.
- 10
Top each flatbread with eggs and return to the oven until the whites are set. Use pasteurized eggs if serving the yolks soft.
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