Knysza with a Twist

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (150g) sauerkraut, drained and rinsed 1 cup (150g) sauerkraut, drained and rinsed
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• Fresh dill for garnish Fresh dill for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 2g
• Carbohydrates (total, sugars): 57g, 5g
• Protein: 9g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, and salt. Gradually add the warm water and olive oil, mixing until a dough forms. Knead the dough for a few minutes until smooth. Cover and let it rest for 30 minutes.
2. 2.
   In a skillet, heat some olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
3. 3.
   Add the sauerkraut, mushrooms, bell pepper, and zucchini to the skillet. Cook until the vegetables are tender.
4. 4.
   Sprinkle the paprika, caraway seeds, salt, and pepper over the vegetable mixture. Stir well to combine.
5. 5.
   Preheat a griddle or large skillet over medium heat.
6. 6.
   Divide the dough into four equal portions. Roll out each portion into a thin circle.
7. 7.
   Place one portion of the dough on the preheated griddle. Cook for a few minutes on each side until golden brown and crispy.
8. 8.
   Repeat the process with the remaining portions of dough.
9. 9.
   Spread a spoonful of sour cream onto each cooked flatbread. Top with the vegetable mixture and garnish with fresh dill.
10. 10.
    Fold the flatbread in half and serve hot.

Treat your ingredients with care...

• Sauerkraut — Rinse the sauerkraut before using to reduce its tanginess.
• Caraway seeds — Toast the caraway seeds in a dry skillet for a few minutes to enhance their flavor.
• Fresh dill — Chop the dill just before garnishing to preserve its vibrant aroma.

Tips & Tricks

• Experiment with different vegetable combinations to suit your taste preferences.
• Add a sprinkle of smoked paprika for a smoky flavor.
• For a heartier version, add cooked diced chicken or sausage to the filling.
• Serve with a side of pickles for a traditional Polish touch.
• Leftover Knysza can be reheated in a toaster oven for a quick and delicious meal.

Serving advice

Serve the Knysza hot, either as a main course or cut into smaller portions as an appetizer. Pair it with a fresh green salad to balance the flavors.

Presentation advice

To enhance the presentation, garnish the Knysza with a drizzle of olive oil and a sprinkle of paprika. Serve it on a wooden cutting board or a rustic platter for a charming touch.