Podpłomyki (Polish Skillet Flatbreads) with Bryndza, 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
Servings: 4
Dough
250 g all-purpose flour
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
Combine the all-purpose flour and salt in a bowl, then add the warm water and 2 tablespoons olive oil. Knead for 3–4 minutes, until the dough is smooth and elastic; it should be soft but not sticky. Add a little flour if needed.
Divide the dough into 4 equal portions and shape them into balls. Roll each portion into a thin round about 18–20 cm in diameter, dusting with flour only if the dough 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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