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Podpłomyki (Polish Skillet Flatbreads) with Bryndza Sheep’s Milk Cheese, Radishes, and Chives
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Source: https://recipheon.com/en/recipes/snacks/podplomyki-polish-skillet-flatbreads-with-bryndza-radishes-and-chives
About this recipe
These quick podpłomyki are thin skillet flatbreads with crisp surfaces and soft centers, topped with tangy bryndza, fresh radishes, and chives. The simple dough uses only a few pantry staples and cooks in a dry skillet, so the snack is ready quickly. Serve the flatbreads while they are still warm and pliable, when the crumbled cheese softens slightly from their heat.
Ingredients
Dough
250 g all-purpose flour, including 10 g for dusting
150 ml warm water
2 tablespoons olive oil
1/2 teaspoon salt
Toppings
150 g bryndza (sheep's-milk cheese)
1 bunch radishes (about 120 g)
15 g chives
For Serving
1 teaspoon olive oil
Steps
Set aside 10 g of flour for dusting. Combine the remaining 240 g of flour with the salt in a bowl, then pour in the warm water and 2 tablespoons of olive oil. Knead for 3–4 minutes, until the dough is smooth and elastic.
Divide the dough into four equal pieces and shape into balls. Roll each into a flatbread about 18–20 cm across, dusting with a little of the reserved 10 g of flour if it sticks.
Wash and dry the radishes, then slice them thinly. Finely chop the chives and crumble the bryndza into a bowl so it is easy to distribute over the hot podpłomyki.
Heat a dry, heavy-bottomed skillet over medium heat for 2 minutes. Cook each flatbread for 1.5–2 minutes per side, until browned spots and small blisters appear. Turn carefully to avoid tearing the dough.
Drizzle the cooked podpłomyki with the measured teaspoon of olive oil, then immediately spread or scatter the bryndza over them and top with the radishes and chives. Serve warm, while the flatbreads are still pliable and the bryndza is gently warming.
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