Dish

Podpłomyk

Podpłomyk is made with a simple dough of flour, water, and salt. The dough is rolled out into thin circles, and then cooked on a hot griddle or in a cast-iron skillet until it is lightly browned and crispy. It can be served plain, or with a variety of toppings such as cheese, herbs, or sautéed vegetables.

European cuisine› Alpine cuisine› Polish cuisine

Bread› Flatbread

Origins and history

Podpłomyk is a traditional dish of the Podhale region of Poland, which is located in the southern part of the country near the border with Slovakia. It is believed to have originated in the mountainous regions of the area, where flatbreads were a staple food for shepherds and other rural workers. Today, podpłomyk is a popular street food in Poland, and is often served with a variety of toppings.

Dietary considerations

Podpłomyk is suitable for vegetarians and vegans, as it is made with only plant-based ingredients. It is also suitable for those with gluten intolerance or celiac disease, as it can be made with gluten-free flour.

Variations

There are many variations of podpłomyk, depending on the toppings used. Some popular variations include cheese and herb podpłomyk, mushroom and onion podpłomyk, and tomato and basil podpłomyk. In some regions, the dough is also flavored with herbs or spices.

Presentation and garnishing

Podpłomyk is traditionally served on a wooden platter, with a variety of toppings arranged on top. It can be garnished with fresh herbs or a sprinkle of paprika for added color and flavor.

Tips & Tricks

To make the dough easier to work with, let it rest for at least 30 minutes before rolling it out. You can also add a little bit of oil to the dough to make it more pliable. When cooking the podpłomyk, be sure to flip it over frequently to ensure that it cooks evenly on both sides.

Side-dishes

Podpłomyk can be served as a side dish with soups or stews, or as a main dish with a variety of toppings. It pairs well with a simple salad of fresh greens and vegetables.

Drink pairings

Podpłomyk pairs well with a light white wine, such as a Pinot Grigio or Sauvignon Blanc. It can also be enjoyed with a cold beer or a glass of sparkling water with a squeeze of lemon.