Podpłomyk (flatbread cooked on the hearth)

A very simple unleavened flatbread made from flour, water and salt, cooked directly on a hot plate or stone. It was once prepared in Polish countryside homes, crisp outside and soft inside.

25 min
4 servings
Medium
Budget-friendly
🇵🇱 Poland

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Ingredients

250 g Wheat flour (T55)
1 tsp Fine salt
150 ml Lukewarm water
1 tbsp Neutral oil

Pour servir

1 tbsp Melted butter

Spices & seasoning

Pinch of pepper

Optional extras

1 Sliced onion
50 g Smoked bacon lardons

On the side

200 g Cottage cheese or crème fraîche

Nutrition facts

275 kcal per serving

Protein: 8.5 g
Carbohydrates: 42.3 g
of which sugars: 1 g
Fat: 7.1 g
Fiber: 2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a bowl, mix the flour and salt. Make a well in the centre.
Gradually pour in the lukewarm water and mix until you have a soft dough that no longer sticks to your fingers.
Knead for 5 minutes on a work surface until smooth, then cover and let it rest for 15 minutes.
Divide into 4 balls and roll each into a disc about 3 mm thick.
Heat a cast-iron pan over medium-high heat without any fat, then place the flatbread in and cook 2 to 3 minutes until small golden spots appear.
Turn it over and cook for another 2 minutes. Brush with melted butter and serve warm with cottage cheese.