Mix together the ingredients for the dough and keep in mind it should not be too hard. Knead the dough until it becomes flexible and elastic and does not stick to the hands or the board. If the dough is cut it must be dense and without air holes. Form the dough into a loaf and leave to rest for 30 minutes. Then roll it out thinly.
In the meantime, prepare a filling from boiled and peeled potatoes. Mash the potatoes when still warm and add salt. Fry and chop the smoked bacon and add to the potatoes (alternatively use cracklings or minced lard). Mix in the fried onion and seasonings and knead until the mixture is soft. Form the mixture into hazelnut-sized balls.
The upper end of each of the zlikrofi should be pressed down slightly, so that their characteristic hat shape is gained before cooking them. Idrija zlikrofi are served with crackling as well as various meat, vegetables and other sauces.
(Recipe for the preparation of around 150 idrijski zlikrofi)