Proziaki
These small flat breads are very quick and easy to make. The name comes from another way to call soda bicarbonate – proza. Some words in Polish have suffix “-iak” added (“-iaki” for plural) to describe something made with the core word. For instance “guma” – “rubber” and “gumiaki” – “wellies”. This is similar.
According to the Wikipedia article they would normally get made on the steel surface of wood-fired tile oven. For obvious reasons I’m using a frying pan. I used the recipe from Dorota Smakuje blog(sources).
If you ever visit Poland and come to Sandomierz, a beautiful town near my home town, be sure to visit the main square or the small square where you can enjoy a bit sweeter (and eggless, and dairyless, as the person selling them claims) version of these beauties.
Time Planning
You’ll need ingredients and a frying pan. And a cookie cutter or a glass to cut them out.Ingredients
- 250 ml kefir/soured milk/buttermilk – some dairy liquid
- about 10-12 g salt (about 2-2.5% of flour weight)
- 1 egg
- about 1 teaspoon sugar (we added half)
- 2 teaspoons baking soda
- about 500 g flour (it depends really, you might need more or less)
Instructions
Whisk egg together with liquid, salt, sugar and soda
Add flour and work it into the wet part of ingredients
If the dough is well mixed, but still very sticky, add more flour. The dough will be very loose, but should not stick much
Put your pan on medium heat. No oil is needed. Know your pan
Transfer the dough onto well floured work surface and make sure it’s coated in flour
Cutting out proziaki Flatten it with your hands till it’s about 2 cm thick
Cut out proziaki and put them on a pan to bake
Bake on one side, then on the other, till they get golden-brown
Baking proziaki Set aside to cool a little bit
It’s that simple! You can eat them warm, you can let them cool down a bit. You can try it with some cream cheese and chives 🙂
