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1
In a small bowl break up the yeast into smaller pieces using your hands. Sprinkle with sugar and mix until the yeast becomes turns liquidy.
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2
In a larger mixing bowl, add flour, 1/2 teaspoon salt, oil, 300ml luke-warm water and the yeast-sugar mixture.
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3
Using the kneading hook of you electric hand-held beater, knead the dough until it just starts to come together. Then with your hands knead into a smooth dough ball. Place the dough back into the bowl and cover with a warm damp cloth. Put in a warm dry place to rise for approximately 45 minutes.
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4
Whisk the sour cream and creme fraiche together until smooth. Season with salt and pepper.
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5
Pre-heat the oven to 225 degrees Celsius Line a baking tray with baking paper. Divide the dough into four portions.
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6
Roll one portion on a floured surface in a 2-3mm thin oval (approx. 25 x 35cm).
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7
Place on the baking tray and allow to rest for another 20 minutes. Cover the remaining dough balls.
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8
Spread 1/4 of the sour cream and creme fraiche mixture on the rolled out oval, sprinkle with 1/4 bacon and 1/4 sliced onions.
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9
Bake in the oven on the lowest rack for 8-10 minutes. Take out and cut into 4 pieces and serve immediately.
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10
Repeat the steps 6 to 9 until you've used up the remaining three dough balls.
