Podpłomyk

The Podpłomyk (plural: Podpłomyki ) is a simple thin unleavened cakes of Polish cuisine. Traditionally, it is baked on hot stones or hot plate with or without lining.

The original Old Slavonic basic recipe for the dough comprised only flour, salt and water, but also yeast, oil or sour milk be used in baking. Yeast is added in general. The Yufka dough of Turkish cuisine and other Mediterranean cuisines is almost identical to the dough for Podpłomyki. Among the relatives of the Podpłomyk also include the Swedish crisp bread, Greek pita and the Jewish matzo.

Podpłomyki there is either no coating as an accompaniment to main dishes or soups, or with aufgebackenem covering as an independent court.

If the Podpłomyk baked without lining, it is similar to pita and serves as a flatbread. If he receives a savory topping, so it resembles in particular the Alsatian Tarte and the Karelian pie. The Tarte the Podpłomyk also connects his name ( " under the flame " ) and its traditional secondary function as a temperature indicator in Bäckeröfen before baking bread. With the Karelian pie joins him in the spicy variant, among other things, that its edges are like smashed something. For the topping mushrooms, vegetables, meat, bacon or fish can be used as a primer serves mostly sour cream ( Śmietana ) or white cheese ( biały water).