- 500 grams of wheat flour
- 250 ml of kefir or buttermilk
- 1 medium egg
- 1 teaspoon of baking soda
- half a teaspoon of salt
- half a teaspoon of sugar
1. Sift 500 grams of whole wheat flour with salt and baking soda into a large bowl.
2. Break one larger egg and pour in buttermilk or kefir. Add half a teaspoon of sugar.
3. Knead with your hands for a few minutes, until the dough becomes smooth.
4. Place the dough ball on a pastry board and roll out the dough into a sheet about 1 cm thick.
5. Using a glass, cut out circles. Place the dough circles side by side on a wooden board.
6. After cutting out the circles, knead the leftover dough again, sprinkle with a little flour and roll out again. Repeat until you have used up all the dough.
7. Cover the not-yet-baked proziaki with a cotton cloth for 15 minutes and set it aside in a warm, airless place. After this time, you can fry/bake them.
8. Roast proziaki in a preheated medium skillet. I. Don't grease the pan.
9. Put a few proziaki at once and bake them for 10-12 minutes. Don't keep them on just one side for too long, though, and change the page every minute or two.
10. Proziaki will still rise while baking in the pan.
Proziaki can be eaten immediately after removing it from the pan.
Proziaki served dry spread with salted or garlic butter. Garlic sauce is perfect for this, but proziaki served sweetly taste wonderful when dipped in cream with sugar, poured with honey, or your favorite jam.
Source: Poland Daily 24