Polish Flatbread

These Polish-style flatbreads are made with a fermented dough, baked until puffed, and topped with melted butter and seeds.

Baking Vegetarian Side Dish Bread Polish

Estimated Nutrition

Calories

251.7

kcal / serving

3020.2 kcal total

Carbs

44.6g

per serving

535.1 g total

Fat

4.9g

per serving

58.4 g total

Protein

7.4g

per serving

88.5 g total

Cook Time

minutes

Serves

flatbreads

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Yeast

Fresh yeast or 7g sachet dried yeast

Dairy

150

Yogurt

Or sour cream

piece

Egg

Free-range, beaten

Butter

Melted knob of butter for topping

GrainsCereals

600

White Bread Flour

Liquids

150

Water

Warm

NutsSeeds

tsp

Salt

tbsp

Dill Seeds

tbsp

Caraway Seeds

Other

tbsp

Honey

Vegetables

piece

Onion

Very finely chopped

Method

Bake rounds for 3 minutes until puffed and light brown.

Divide dough into 12 pieces and roll into thin rounds.

Whisk flour, salt, yeast, and chopped onion into a large bowl.

Whisk water, yoghurt, egg, and honey together until dissolved.

Brush hot breads with melted butter and sprinkle with dill and caraway seeds.

Preheat oven to its highest setting and insert two baking trays.

Cover dough and leave to rise overnight until doubled in size.

Mix liquid and dry ingredients into a soft dough and knead until smooth.