Another wonderful recipe from the Soviet culinary heritage. Beautiful and tasty. Try it!
For the recipe you will need:
For the dough:
225 g premium flour
0.5 teaspoon dry instant yeast (this yeast does not require pre-soaking and is added directly to the flour)
For the test:
50 g milk
10 g sugar
10 g vegetable oil
For flour brew:
1 tablespoon flour
100–150 ml water
PREPARATION:
For the dough, mix flour with dry instant yeast (let me remind you that instant yeast does not require pre-soaking and is added directly to the flour, and if you prepare bread with dry active or fresh yeast, you must first dissolve it and check for germination).
Gradually adding water, knead a fairly dense dough. The requirements for the dough are minimal, you don’t need to knead or knead it for a long time, it’s enough just to achieve homogeneity.
Round the dough, cover and leave in a warm place to ferment. The fermentation time of the dough depends very much on the temperature, the amount of yeast, and their activity and can range from 3 to 5 hours. The readiness of the dough is usually judged by appearance– a mature dough will double or even triple in volume, its surface will be covered with bursting bubbles and folds and a simply divine bread aroma will appear.
For flour brew, stir flour and water until very smooth. batter, and then gently heat until the starch gelatinizes (until a liquid jelly forms). Let stand for 2 - 3 hours at room temperature.
Make a hole in the center of the mature dough and add the water, milk, salt, and sugar required by the recipe. Stir until the salt and sugar dissolve. Add flour and knead everything into a bowl into a dough. Knead the kneaded dough for 3 - 4 minutes until smooth, and then gradually, in small portions, beat vegetable oil into the dough.
Place the kneaded dough on a dry work surface (without flour) and knead thoroughly until smooth (5 - 7 minutes).
Round the prepared dough, cover and leave in a warm place until it doubles in volume.
Place the risen dough on the work surface (upper side down) and round. To do this, gather the edges of the dough towards the center until a smooth surface is formed on the outside. Place the rounded dough (seam side down) on a dry work surface, cover and leave for 20 minutes to pre-proof.
Using a twisting motion, form the dough into a smooth ball, pinch and roll up the seam.
According to GOST, Kyiv palyanitsa is baked in molds with a diameter of 21 cm and a depth of 9 cm, but I have adapted to bake it in regular saucepan. In my opinion, it is simple, convenient and always at hand.
Grease the inside of the pan generously vegetable oil. Line the bottom with baking paper and lightly grease the top with vegetable oil.
Place the formed bread, cover and leave for 1 – 1.5 hours for final proofing.
In this recipe, the proofing should be maximum, since only in this case the palyanitsa will not crack on the top or side when baking. You can determine the degree of proofing by lightly pressing on the dough: if the mark disappears, the proofing is insufficient; if, when pressing, the hole falls through, then it is excessive and such dough may settle during the baking process; Ideally, the fingerprint should straighten, but very, very slowly.
Before placing in the oven, grease the top of the palyanitsa with flour tea leaves.
Lightly spray the lid with water and cover the pan.
Place the pan with the dough on a hot baking sheet in an oven preheated to 240 C. After planting, reduce the temperature to 220 C and bake the bread until fully cooked and golden brown (about 40 minutes). After 10 minutes from the start of baking, remove the lid.
Immediately after baking, remove the palyanitsa from the mold and place on a wire rack.
You can cut it no earlier than after 40 - 50 minutes.
Enjoy your meal!
To prepare Ukrainian palyanitsa we will need:
water - 225 ml;
wheat flour - 500 g;
dry yeast - 1 tsp;
milk - 50 ml;
salt - 1 tsp;
vegetable oil - 1 tbsp. l.;
sugar - 2 tsp.
Prepare 100 ml of warm water for the dough (water temperature is approximately 35-37 degrees), yeast and 150 grams of flour.
Combine warm water, yeast and flour, knead the dough, it will be sticky and viscous. Cover the bowl with the dough with a towel or cling film. It is better to make the dough in the evening and leave it overnight at room temperature. If you don’t have time, you need to let the dough rise for at least 3-4 hours.
I kneaded the dough in a bread machine. Pour warm milk and 125 ml of water into a bucket. Add sugar, dough and vegetable oil.
Then add 350 grams of flour and salt. Set the “Kneading dough” mode, it takes me 1 hour 30 minutes.
The dough for Ukrainian palyanitsa will rise well.
Gently lubricate the surface of the Ukrainian palyanitsa hot water. Place the baking sheet with bread in an oven preheated to 220 degrees. Bake for 10 minutes, then reduce the temperature to 180 degrees and bake for about 35 minutes until golden brown.
Carefully transfer the finished Ukrainian palyanitsa to a wire rack and cool completely. The bread turns out finely porous, beautiful, very tasty, tender and airy.
Bon appetit!
She sent us the story and recipe for the flatbreads. Oksana, 36 years old, from Simferopol. Next, a word to her, and then my photos and preparation of the recipe.
“I had a great-grandmother, her name was Natalya, but in childhood my cousin and I simply called her Baba Osya. I only later understood why Osya is from her patronymic Osipovna. My grandmother Osya was born in 1904. She survived the famine and lost two children who died of hunger and she only had daughter Polina left - my paternal grandmother.
After the war, grandmother Polina married my grandfather, who was a military man. Their family was sent to Germany, to a military camp, and Grandma Osya lived there with them for some time. Great-grandmother has seen a lot in her life, both good and bad, but no matter what she did not lose her sense of humor! She was also an artist!
For example, in Germany there was a case: a woman Osya was choosing fabric in a German store, and the seller said to her: “Gut?”, the woman Osya does not know German and just waves her head and says: “Gutee!”, they say, it’s better! She could put a man's jacket on a mop and put a fur hat on top and sit this “construction” at the table, on which she put the sleeves from the jacket, and on the table an ashtray with a cigarette: in this way my great-grandmother imitated the presence of someone at home in case no one at home! “The thieves will see through the window that a man is sitting and smoking in the kitchen and will not break in!” Baba Osya reasoned. She was cheerful and loved us all very much, and we loved her too!
Also, my great-grandmother has never taken a single pill in her entire life! When she was already 75 years old, she accidentally drank a glass in one gulp. vinegar essence! She was in intensive care, and then, so to speak, in the “mortal” ward. Baba Osya not only survived. but she also lived without any tubes, etc. another 15 years!
My great-grandmother passed away when I was already 14 years old! She worked and ran until the very end! I have only warm memories of her.
I also remember her for the fact that she could cook the most delicious simple dishes. She’ll cook simple noodles or vermicelli, it seems like nothing fancy, but she’ll cook them so well that you can safely eat only them!
And what remains from her is very simple, but VERY delicious recipe dough dishes. She called this dish “Palanitsy” (Palanitsy), so I got used to this name. What's most interesting is that the dough is very simple: water, flour, salt! Without eggs, kefir, etc. We tried it differently - it wasn’t the same!
In general, Palyanitsy are flat cakes with filling. The filling can be very different: braised cabbage, rice with boiled egg and onion, etc., but my favorite ones are with potatoes!
Palyanitsy is now mine too signature dish! Not only does our family love them, but our friends always ask us to make them. Therefore, when we gather with a group of friends at our place or with friends, Palyanitsa are a very common dish on our table. They are especially delicious served with sweet tea!
You can eat them both hot and cold. Personally, I love it when they cool well - then their taste is better felt. In general, it's a matter of taste...
For me, Ukrainian palyanitsa is, first of all, childhood memories - summer holidays, a trip to relatives in the village, a rural store the size of a room, on the shelves of which there is almost nothing - salt, some cereals in bags and among all this nondescript gray suddenly bright suns - palyanitsa... Ah! By the time you bring home half of it, it’s as if it never happened))) And everything that’s left will be cut into large slices and on the table along with homemade “yashnya” (fried eggs in our opinion), mochanka, potatoes, milk... Insanely delicious! Therefore, I have my own special attitude towards this bread, but speaking essentially, without lyrics, the bread is really very good! Fragrant, tasty, with a small amount of salt, absolutely not rich, which for me personally is a big plus, since it goes perfectly with any dish, with a very pleasant dense, but soft, finely porous crumb and a characteristic crust that can be chewed. Tasty! Try it, you will like it!
For the recipe you will need:
For 1 stick weighing about 1 kg
For the dough:
174 g of lukewarm water according to GOST, but also be guided by the moisture capacity of your flour, this time I needed 195 g of water
1.5 teaspoons dry instant / instant yeast(according to GOST 14 g of fresh domestic)
For the main batch:
Vegetable oil for greasing the dough
COOKING:
For the dough, mix flour with dry instant yeast (this yeast is added directly to the flour, without first dissolving in water)
Add warm water and knead fairly thick, but not dry dough. When kneading the dough, focus primarily on the GOST norms for the amount of water, but if you feel that the dough is too dense or if there is unmoistened dry flour remaining, add a little more water. This time, instead of the required 174 g, I added 195.
The requirements for the dough are minimal - you don’t need to knead or knead it for a long time, you just need to achieve homogeneity. This is the dough I ended up with.
Cover the dough and leave it warm for 3 – 4 hours. The readiness of the dough can be judged by its appearance - its surface will be covered with burst bubbles, folds and a very pleasant bready aroma will appear.
For the main batch, add the remaining flour and water to the dough, in which you first dissolve the amount of salt required by the recipe.
Knead a fairly dense, but not hard or dry dough. During the kneading process, again focus on GOST standards, but adjusted for the moisture content of your flour. Instead of the required 208 g, I took 220 g.
Knead the kneaded dough thoroughly until smooth. You need to knead the dough for quite a long time - 7 - 10 minutes.
This is the dough I ended up with.
Round the prepared dough, lightly grease with vegetable oil, cover and leave in a warm place until it doubles in volume (about 1.5 hours).
Place the risen dough on a lightly floured table and gather into a ball. To do this, fold the edges of the dough towards the center until a smooth surface forms on the outside.
If the dough rises in the mold, then the formation of the palyanitsa can be considered complete, and if without a mold, then the dough needs to be tightened a little more. To do this, place the rounded dough, seam side down, on a dry table without flour, cover and leave for 10 minutes so that the dough relaxes and slightly “grips” to the table. Next, using twisting movements directed tangentially to the surface of the dough, “pull” it into a taller, more compact, smoother ball.
Carefully transfer the formed ball onto a baking tray dusted with flour or onto baking paper (seam side down), sprinkle generously with flour on top, cover and leave for about 1 hour to proof.
If the dough starts to rise in the pan, generously dust the pan with flour, lay out the dough (seam side up), cover and leave for about 1 hour to proof. And then carefully place on a baking sheet dusted with flour.
Make a cut on the proofed dough. According to GOST, the dough is cut into “¾ of a circle with a depth of 15–25 mm at a level of ¾ of the height from the bottom surface of the workpiece.”
Depending on the angle at which the dough will be cut, the finished palyanitsa will have a different opening, and accordingly different type. If you cut parallel to the bottom surface or even set an angle below the table surface, then the upper part will be significantly separated from the main part of the stick, i.e. there will be such an obvious “cap” on top. If you cut perpendicular to the surface of the dough, then there will be practically no “cap” at all, but you will get a uniform opening along the seam. I tried cutting it this way, and for myself I settled on a cut at an angle of 45 degrees to the table surface. Then there will be a “cap”, but it will not deviate very much from the main part of the bread.
Palyanitsa is baked on a hearth at 190 – 200 C with steam. According to GOST, 45 minutes until dull and golden brown. It usually takes me about 1 hour.
I bake the palyanitsa on a baking sheet (that is, I do not place it on a hot bread stone or a hot baking sheet, but place it on a cold baking sheet and put it in a hot oven).
I bake for the first 10 minutes in the lower third of the oven, and then move the baking sheet to the middle rack.
For steam, I place a deep baking sheet at the very bottom of the oven, heat it up, and after seating the bread, I pour a glass of boiling water into it and immediately close the oven door. During the first 10 minutes of baking, it is very useful to periodically open the oven door briefly and spray it from a spray bottle onto the upper heat of the oven (this is also for steam). 10 minutes after the start of baking, I take out the deep baking sheet and ventilate the oven briefly to remove the remaining steam, which at this stage will prevent the bread from browning.
Cool the baked bread on a wire rack.
You can cut it no earlier than 50 minutes after baking.
Enjoy your meal!
Ukrainian palyanitsa with cottage cheese and herbs
Today I will show you a long-forgotten recipe for palyanitsa. That's what they call it in the region where I live. Prepared in a matter of minutes, it can replace bread and help diversify your daily table.
Palyanitsa is a Ukrainian flattened round bread made from wheat flour. It has the shape of a flat cake. It is prepared with kefir, with the addition of soda, which gives incredible lightness and airiness to the dough.
(There are several definitions of this type of bread. One of them says that palyanitsa is bread whose shape is flattened, rounded, usually with a characteristic “peak” of crust on top, formed due to a cut before baking. There is even a GOST for baking such bread , but at the present time I have never encountered it, and it is completely different from the recipe that I will tell you about)
Depending on what time it was and what was on the table, Ukrainian housewives baked palyanitsa with green onions, egg and dill, salted cottage cheese or mashed potatoes with greens, with cracklings. Or without filling at all, accompanying a slice of warm palyanitsa with rich sour cream or cream.
It is prepared in a frying pan, which allows the cooking time to be reduced significantly compared to an oven or oven, and does not allow the dough to dry out, leaving it moist and soft.
The taste of this bread is very pleasant and delicate. The dough is the most tender, not at all “clogged” and “stuffy”. Indeed, it is, as Nomis said, like fluff..
Now that the garden bed is full of green onions and dill, it would be a shame not to take advantage of this. To “support” the greens, I added good, very fatty homemade cottage cheese. It goes well with dill, makes the filling juicy, and complements it with its salty, slightly sour taste.
Special thanks to my mother-in-law for helping me recreate the recipe. In my house, we never baked palyanitsa (I don’t even know why), but my mother-in-law often makes them, only now in the form of small portioned pies.
Preparing palyanitsa takes little time, but the result is surprising in its simplicity and harmony. 
So let's get started. To prepare 5-6 pcs you need:
Dough:
- Kefir - 250 ml
- Soda - 0.5 tsp
- Salt - 0.5 tsp
- Egg yolk - 1 pc.
- Flour - 250-300 g
- Vegetable oil for frying - 2 tbsp
- Mix kefir with yolk and salt. Add soda (do not extinguish!). Gradually add flour in portions and knead the dough. Leave to rest while the filling is prepared.
- Be careful! The dough should remain very soft and slightly stick to your hands. This will allow the baked palyanitsa to be very tender and elastic. Don't turn into a hard crust.
- Look at the consistency of the dough - it should be such that you can easily roll it out, dusting the layer with flour from time to time.
For filling:
- Fat cottage cheese - 400 g
- Dill -1 small bunch
- Green onions - a few feathers
- Yolk - 1 piece
- Salt - to taste
2. Add salt and chopped herbs 
Shaping and frying:
- Divide the dough into 5-6 pieces. Roll each one out to a thickness of 0.5 - 0.8 cm.
- Place a few tablespoons of curd mass in the middle.
- Gather the dough around the filling and pinch.
- Flatten the palyanitsa with your hands, thereby giving it a flat shape. Then roll it out a little more using a rolling pin. The dough should be thin. On one side it will show through the filling. That's how it should be.
- Carefully place the flatbread in a slightly heated frying pan with vegetable oil. Bring this side until golden brown. Turn over and cover with a lid. Keep until ready. This will take no more than a minute.
Ready! Bon appetit!
