Postržjača

The name Postržjača originates from the times when dough was prepared by scraping it off the container (wooden trough) in which bread dough was kneaded.

Details

  • Preparation Time: 70 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 600 g Wheat flour, white, multi-purpose

  • 3.5 dl Water

  • 0.5 cubes Yeast, dry

  • 0.5 spoons Salt, table

  • 3 spoons Lard

  • 1 handful Dry salami, pork

  • pieces Wheat flour, white, multi-purpose

Steps

  1. Dissolve yeast in warm water. Pour flour into a larger bowl and make a well in the center, pour the yeast into the well. Salt the flour around the well. Knead the dough from the ingredients. Once all ingredients are combined, transfer the dough from the bowl to a clean work surface and knead until it no longer sticks to your hands and the work surface. Shape the dough into a ball, place it in a bowl, lightly oil it, cover, and let it rise in a warm place. The rising time depends on the kitchen temperature.

  2. Roll out the risen dough on a lightly oiled work surface to the thickness of a little finger. Transfer the rolled-out dough to a greased baking dish and let it rise again.

  3. Preheat the oven to 200 degrees Celsius. Place the baking dish with the risen dough into the preheated oven and bake the dough.

  4. Remove the baked dough from the oven and cover it with a damp cloth for a few minutes to add freshness and softness.

  5. Fry cracklings and bacon in a heated pan. Spread the hot fat over the dough.

  6. Cut the still warm Postržjača into smaller triangles and serve.

Nutrition Information (Per 100g)

  • Calories: 383.66 kcal
  • Fat: 4.72 g
    • Saturated Fat: 1.67 g
  • Carbohydrates: 70.59 g
    • Sugars: 0 g
  • Protein: 10.34 g
  • Fiber: 2.59 g