Polish flatbread Recipe
- 600g/1lb 5oz white bread flour
- 1 tsp salt
- 20g/žoz fresh yeast or 7g sachet dried yeast
- 1 onion, very finely chopped
- 150ml/5fl oz warm water
- 150ml/5fl oz yoghurt or sour cream
- 1 large free-range egg, beaten
- 1 tbsp honey
- knob of butter, melted
- 1 tbsp dill seeds
- 1 tbsp caraway seeds
- Put the flour in a large bowl. Whisk in the salt, fresh yeast and onion.
- Mix the water with the yoghurt, then add the egg and honey, whisking until the honey has dissolved.
- Add the liquid ingredients to the dry ingredients, mixing thoroughly to form a soft dough. Knead lightly until the dough is smooth, then return to the bowl, cover with a damp cloth or cling film and leave to rise overnight or until doubled in size.
- Preheat the oven to its highest setting and put two baking trays in the oven.
- Divide the dough into 12 equal pieces. Shape into balls, then roll into thin rounds. Put the rounds on the baking trays, in batches if necessary, and cook for about 3 minutes, until puffed up and turning a light brown on the underside.
- Remove the breads from the oven and brush with the melted butter. Sprinkle with the dill and caraway seeds and leave to cool.
