Ingredients
| 150g Bread mixture with buckwheat fibre 150g Bread mixture with flaxseed fibre 100 ml(g) milk 165 ml water 10g fresh yeast (adequate amount of instant) 20g lard 100-150g cracklings |
How to prepare
It has probably made its way onto our tables from Hungary, where the tradition of crackling flatbread is strong. It has been a long time though, and the flatbread has walked its own path creating numerous variations. My aunt used to prepare it for the parish fair. She always decorated it with the blunt side of a knife and sprinkled it with poppy seeds. I would always take what had not been eaten with me to the university dormitory, where it would perish within minutes. Here is the recipe.
Stir the dough using the bread mixtures, milk, water, yeast and melted lard. Add the small pork cracklings with lard removed from them into the dough and stir well once more. If your cracklings are too large, chop them into smaller pieces. If your cracklings are too lardy, do not add the lard into the dough. Let the dough mature for about 20 minutes (the time strongly depends on the ambient conditions). The dough will rise quickly in a tempered oven, longer at room temperature.
Grease your palms, the rolling pin and working surface slightly to process the dough. Roll the dough flat (about 1 cm) and cut out small circles. You can use a glass edge and grease it to protect it from sticking dough. Move the circles onto a baking tray, and you can decorate them by carving a grille on top using the blunt side of a knife. Let them rise and smear them with a mixture of water and poppy seeds (can be an egg as well) before baking. You can sprinkle the surface with poppy seeds. Bake for 15 - 20 minutes at 200 °C.
