Krajanec Czech Flatbread

Let's visit Slovácko, a unique Moravian region in the east of the Czech Republic, and bake Krajanec! This savory buttermilk bread pancake was traditionally served with sauces as a side dish instead of dumplings.

Course bread

Cuisine Czech

Keyword National Dishes

Prep Time 10

Cook Time 20

Total Time 30

Servings big pieces

Calories 815kcal

Author Petra Kupská

Ingredients

½ cup buttermilk
1 ¾ cups all-purpose flour
7 Tablespoons pork lard +1 Tbsp for brushing the dough (or unsalted butter)
½ teaspoon salt
1 taspoon baking soda

For sprinkling:

½ teaspoon caraway seeds
½ teaspoon coarse salt

Instructions

Put 1 ¾ cups all-purpose flour combined with 1 taspoon baking soda into a mixing bowl. Pour in ½ cup buttermilk, then add 7 Tablespoons pork lard and ½ teaspoon salt. Work into a soft dough. Add some flour if the dough is too sticky.
Divide the dough into two pieces and roll each into a flattened shape. Brush the rolled dough with melted lard, then roll it up.
Roll each piece into a round flatbread about 8 inches (20 cm) in diameter.
Use a knife to make shallow slanting cuts on the surface of the flatbreads. Sprinkle them with ½ teaspoon coarse salt and ½ teaspoon caraway seeds.
Place the Krajanec flatbreads in the oven preheated to 400 °F and bake for 15-20 minutes until golden brown.

Notes

SERVING: Tear the cooled Krajanec and serve it instead of bread or dumplings with a sauce, goulash, or legume dishes.
Pork lard gives the Krajanec bread an extraordinary flavor. For even more authenticity, you can swap pork lard for goose fat.
In the Czech Republic, children used to stave off hunger with krajanec. They would break the freshly baked flatbread into pieces, tuck it into their pockets, and run outside to play with the other kids.

Nutrition