Start the dough. I do everything in a food processor, so the process takes me two minutes. If you don't have a food processor, start with your hands. Very easy. Practica of fast-acting yeast (for example, "SAF-moment red" who just pour in the flour and do not need to breed or revive) pour into a food processor or in a simple bowl. If you have no yeast, you get your favorite, that do not fail and dissolve them in liquids that go in the recipe. Add the sugar, stir, wait for the foam cap, and then pour in the flour with the salt. So pour the yeast into a Cup, add the flour. I usually take a simple mug of tea to 300 ml and shovel out of the bag. Need 2 full mugs with a little hill. How much is that in grams, hard to say. Somewhere the 350, I guess. But I bet you all have this mug at home. Sold in any supermarket in the cookware Department. The flour can be sifted to the splendor, but I often do not. Everything turns out so. Now prepare the water - 100 ml (that's a third of a Cup) mixed with 50 grams (footprint) of milk, add 3 tablespoons of sugar and half a teaspoon of fine salt. Stir the salt and sugar is dissolved, and put on heating in the microwave for 1 minute. The liquid should be warm but not too hot. Pour the flour in the liquid to form a soft bun. I just turn on processor and pour in the hole of the bookmark. Flour is all different, so that liquid may be necessary or more or less. If too much, add flour. When the gingerbread is ready, add a shot of olive or vegetable oil. And mix again. Do not add oil before I rolled up bun. Yeast do not like oil. If the yeast is good, the dough will begin to rise during the mixing to combine. We should get soft and gentle bead. Soft as the ear lobe, approximately. The ball can be slightly mash in his hands. Very lightly to create a form and a bit to soften. The ball is put in small Cup and brush with a little olive oil to the ROC.

Now the ball cover with foil and put in a warm place. I usually either put in a warm oven, or pour into a large bowl of warm water and put. Cover with a towel and leave for 15-20 minutes.

While the dough rises, cut into dice the bacon. You can take smoked or salty bacon.

Our dough is risen. What I like about this recipe - no need to wait for a few hours. If the yeast is good, the dough rises right in front.

Now cover the baking baking paper. Here, my helper is there.

Take our dough and gently, not mixing and not kneading, put on the parchment. We pass a little with a rolling pin to make tortilla.

A little roll and pull your hands to make a thick pancake. Very thinly roll out the dough! Now on top put the pieces of bacon, sprinkle with cumin and oregano, large sea salt and sesame seeds. Put in x o l o d n u u the oven for 40 minutes. Turn on 180 degrees and come to rest.

After 40 minutes (keep an eye on how the bread browned) you pull out of the oven, this fragrant miracle. Imagine what flavors and Salko melted in the oven and soaked this crisp... Add a little finishing touch: a couple of cloves of garlic and crush through a press and put on top of bread.

Our fragrant bread is ready and will delight you with crazy flavors and aromas!

See how tender the crumb. Just break off in your mouth... Crumb sweet, salty crust and crispy bacon... mmmm)

Bon appetit!