Podpłomyk

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Podpłomyki as they were baked hundreds of years ago.

The Podpłomyk (plural: Podpłomyki ) is a simple thin flatbread used in Polish cuisine . Traditionally, it is baked on a hot stone or hot tray with or without a topping.

The original Old Slavonic basic recipe for the dough only comprised flour, salt and water, but yeast and oil or sour milk are also used in baking. Yeast is generally added. The yufka dough used in Turkish and other Mediterranean cuisines is almost identical to the dough for podpłomyki. The relatives of Podpłomyk also include the Swedish crispbread , the Greek pita and the Jewish matzo .

Podpłomyki is available either without a topping as a companion to main dishes or soups, or with a baked topping as a separate dish.

If the podpłomyk is baked without topping, it is similar to the pita and serves as a flatbread. If it has a spicy topping, it is particularly similar to the Alsatian tarte flambée and the Karelian pierogi . The podpłomyk also associates the tarte flambée with its name ("under the flame") and its traditional secondary function as a temperature indicator in bakery ovens before bread is baked . One of the things that connects it with the spicy variant of the Karelian pierogge is that its edges are often tapped. Mushrooms, vegetables, meat, bacon or fish can be used for the topping; sour cream ( śmietana ) or white cheese ( biały ser ) are usually used as a primer .

literature

  • Zofia Kossak: Rok Polski - obyczaj i wiara. Warsaw 1974.
  • Irena Kubiak, Krzysztof Kubiak: Chleb w tradycji ludowej. Warsaw 1981.

Web links

Commons : Podpłomyk  - collection of images, videos and audio files