Straight from the Cauldron I

It's not exactly straight from the cauldron, but straight from the frying pan, but that's how I'm going to call the posts with some interesting (in my opinion *^v^*) recipes.

Today it's a type of a flat bread called Proziaki (it's a plural form, one piece of bread = one proziak ^^)

It comes from the mountain region of Poland called Karpaty and it's about 150 years old. Originally they were baked on a coal stove but they can be done in a frying pan or straight on the gas stove burner. The above amount can be fed to 4 people (to accompany eg.: some meat and vegetable stew instead of potatoes or pasta).

How to
In a bowl mix in a given order:
- 0,5 kg/16 oz of plain flour,
- 1/2 tsp of salt,
- 1/2 tsp of baking soda,
- 1 egg,
- 300 ml of curd or sour cream.
(the order is important, you have to mix dry ingredients first, and then add the wet ones, and that's the moment when baking soda starts to work)
Mix and knead well until you get a smooth dough. Then grab pieces of a dough and roll them flat and fairly round (but not that flat as for the pasta, about 3 mm).
(do not leave the dough to rest but fry it immediately after making it, in other case the soda won't do its job with puffing the bread pieces)
Heat a small amount of oil in a frying pan and place pieces of bread on the pan, bake them for about 2 minutes each side (they will puff a bit in some parts, don't be scared ^^). Remove from the pan and serve immediately or let them cool (they are great either way! ^^).

Variations:
1. I added some cumin seeds to several pieces just before baking in a pan, it can be other favourite herbs as well.
2. You can also make a sweet version by adding 200 mg of sugar while kneading the dough.

Smacznego!
(Which means "Enjoy your meal!" in Polish *^v^*)