Podpłomyk: Difference between revisions
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Podpłomyk |
| name = Podpłomyk |
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| image = |
| image = Afghan bread.jpg |
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| caption = |
| caption = Prepared flatbread |
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| alternate_name = |
| alternate_name = |
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| country = [[Poland]] |
| country = [[Poland]] |
Revision as of 13:57, 7 November 2022
![]() Prepared flatbread | |
Type | Flatbread |
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Place of origin | Poland |
Main ingredients | Flour, water, salt |
Podpłomyk (Polish: plural: podpłomyki; German: fladen; Ukrainian: перепічка, perepichka, підпалок, pidpalok) is a simple kind of flat bread, often made without yeast.
Podpłomyk was a common kind of food in ancient Slavic societies, where it was made on stones heated up in a fire. Podpłomyki were also made in newer times by those who could not afford an enclosed stove. Before the mid-19th century, many poor Polish peasant homes had only open fireplaces, and the "thick" bread required careful heating in an oven; to overcome the problem, such ovens were sometimes communally-owned. Now podpłomyk, actually having never fully disappeared, has become popular again due to the interest in (pre-) medieval everyday life. Made of flour, water and salt, podpłomyki are often eaten with honey or "konfitury" (a kind of jam). Sometimes a podpłomyk was made to test the temperature of the baker's oven before the first batch of bread was made.