Proziaki – soda breads
Proziaki are small breads that originate from the Sub-Carpathian region and are made with flour, water and baking soda. The name of these breads comes from the Polish word “proza”, which in many regions is an old word for soda. In the past, these breads were baked on a baking stove, today a well-heated pan with a thick base is enough to bake them. Proziaki breads can be served for breakfast or supper, but they are also a nice base for many starters. You can find the recipe for proziaki below.
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Ingredients for proziaki.
- 250 g all-purpose flour + extra for dusting
- 1/2 teaspoon of soda
- 140 g kefir
- 1/4 teaspoon of salt
- 1/2 teaspoon of crystal sugar
- 1 small egg
How to make proziaki.
Put sifted flour, salt, sugar and egg into a bowl. Combine kefir with baking soda in a cup, then add it to the remaining ingredients in the bowl, mix and make a dough. Roll out the dough to a thickness of 1 centimetre, then using a glass with a diamater of around 7.5 centimetres, cut out circles from the dough. Place the breads on a lightly floured countertop, cover with a cloth and set them aside for 15 minutes.
Put a frying pan on the heat, warm it up and arrange the breads on it while it is hot. Bake the breads on a medium heat for 18 minutes, turning them over from time to time.
Good to know when making proziaki.
I kneaded the dough for 4 minutes, until it was not sticking anymore to my hand.
The kefir used to prepare the bread should be at room temperature.
From the given amounts of ingredients, I got 10 pieces of bread.
Do you like baking with soda? If so, try our recipe for Kefir buns.
