Krajanec Czech Flatbread
Let's visit Slovácko, a unique region in the Czech Republic, and bake Krajanec! It's a salty buttermilk flatbread, which used to be served with sauces in the past as a side dish instead of dumplings.
Servings 2 pieces
- ½ cup (120 ml) buttermilk
- 1 and ¾ cups (230 g) all-purpose flour
- 7 Tbsp (90 g) pork lard +1 spoon for brushing the dough
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp caraway seeds
- ½ tsp salt
Put the flour mixed with baking soda into a bowl. Pour in the buttermilk, add the lard and salt.
Work into a soft dough. Add some flour if the dough is too sticky.
Divide into two pieces, roll each into a flattened piece.
Brush the rolled dough with melted lard and roll up.
Roll into a round flatbread about 8 inches (20 cm) in diameter.
Use a knife to make shallow slanting cuts on the surface. Sprinkle with salt and caraway seeds.
Place the krajanec flatbread in an oven preheated to 400 °F (200 °C) for about 15-20 minutes until golden.
- SERVING: Tear the cooled krajanec and serve instead of bread with a sauce, goulash, or legume dishes.
- Pork lard gives the sliced pork an extraordinary flavor. If you want to go a little further in authenticity, swap pork lard for goose fat.
- In the Czech Republic, children used to get krajanec to stave off hunger. They would break the freshly baked flatbread into pieces, tuck it into their pockets and run outside to play with the other kids.