Go Back
–+ servings

Polish griddle soda breads

Prep Time 10 minutes
Cook Time 48 minutes
Resting time 15 minutes
Total Time 1 hour 13 minutes
Servings 16 pieces
Print the recipe

Ingredients

  • 500 g all-purpose flour Extra flour for dusting the work surface.
  • 350 ml plain milk kefir Unsweetened. Add the last 50 ml only if the dough is dry.
  • 1 egg Medium egg.
  • 1 tsp baking soda Food-grade; use a level teaspoon.
  • ½ tsp salt Level the measuring spoon.
  • ½ tsp sugar

You will need

  • Large mixing bowl and sieve
  • Rolling pin
  • Round cutter or glass, about 8 cm across
  • Wide, heavy-bottomed frying pan and spatula
  • Clean kitchen cloth

Instructions

  • Sift the flour, baking soda and salt into a large bowl.
  • Stir in the egg, sugar and 300 ml of the kefir to form a rough dough; add the remaining 50 ml only if the dough is dry.
  • Knead briefly by hand, just enough to make the dough evenly mixed but still slightly sticky.
  • Roll the dough to about 1 cm thick on a lightly floured work surface.
  • Cut out rounds about 8 cm across with a cutter or glass, gathering and rerolling the scraps to make about 16 pieces in total.
  • Rest the rounds for 15 minutes on the lightly floured surface, covered with a clean cloth.
  • Heat a wide, heavy-bottomed frying pan over medium heat, without oil.
  • Cook the rounds in batches without overlapping for about 10–12 minutes per batch, turning every 1–2 minutes, until puffed and browned on both sides. Lower the heat if they brown too quickly.
  • Check each batch by splitting one bread open: the centre should be cooked through, with no wet, raw dough. If the middle is still doughy, return the breads to the pan and cook over lower heat before serving.
    • Four batches of four breads take about 40–48 minutes; the cooking time shown allows 12 minutes per batch. Adjust the number of batches to fit your pan, keeping the breads in a single layer.
    Do not taste the raw dough; it contains uncooked flour and egg.

Storage and safety

Serve warm. For storage, let the breads cool completely, then seal in a food bag and keep in a cool, dry place for 1–2 days. In warm or humid weather, seal the cooled breads in an airtight freezer bag and freeze instead. Use within 1 month for best texture; thaw and warm in a dry pan before serving.