Polish: soda (do pieczenia)
Croatian: soda bikarbona
Spanish: bicarbonato de sodio
Bulgarian: сода за хляб
Ukrainian: Гідрокарбонат натрію
French: bicarbonate alimentaire
Proziaki , sisters of Mediterranean and Middle Eastern pita bread / khubs, are flat soda breads, baked on the top plate of warm stove. Commonly eaten in Polish Carpathians but not only; my mum, who comes from central-eastern Poland, know them from her childhood, but under a simple name placki (pancakes). If you can use a real stove, you are lucky. If not, you can still bake proziaki, just take the thickest frying pan you have and bake them dry, without any oil. I actually regret that I prepared them cause now my mum is molesting me each morning to bake some proziaki for breakfast... We cut them just like bread rolls, smear with butter and eat with bittercress and cucumber
500 gr flour
1 cup sour milk (Polish: zsiadłe mleko; optionally: sour cream or thick yoghurt)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon bread soda (sodium bicarbonate)
(some people experiment by adding 1 egg or few curd fresh cheese)
1. Sieve all loose ingredients into a bowl. Spoon by spoon, add sour milk and kned in your hands. You should obtain thick but elastic dough.
2. Sprinkle your workplace with flour. Roll the dough until 0,5 cm thick and cut into squares with a knife or into circles with a big cookie cutter or glass.
(1st pic: proziaki before and after baking)