Breads
Perepechy (Wheat Flatcakes)
Ingredients
- - 350g Plain flour
- - 180ml Warm water
- - 40g Butter or lard, softened
- - 1 tsp Salt
Method
- Preheat the oven to 200C (400F) and line a baking tray with parchment.
- Combine the flour and salt in a bowl, then rub in the butter or lard until evenly distributed.
- Gradually add the warm water, mixing until a firm dough forms.
- Knead briefly on a lightly floured surface for 3 minutes until smooth.
- Divide the dough into small balls and roll each into a flat round about 1cm (1/2in) thick.
- Place on the prepared tray and prick each flatcake a few times with a fork.
- Bake for 15-18 minutes until lightly golden and firm to the touch.
Introduction: Perepechy are small, simple flatcakes traditionally made without yeast, reflecting an older layer of Belarusian baking that predates widespread sourdough leavening.
Cultural Background: Perepechy are small, simple flatcakes traditionally made without yeast, reflecting an older layer of Belarusian baking that predates widespread sourdough leavening. Quick to prepare from just flour, water and a little fat, they were an everyday accompaniment to soups and stews in rural households.
Tips: Keep the dough firm rather than sticky — add water gradually rather than all at once. Prick the dough well to stop it puffing up unevenly in the oven.
Variations: Naturally vegetarian; a vegan version can use a neutral oil in place of the butter or lard. Brush lightly with melted butter as soon as they come out of the oven for extra flavour.
Storage: Store in an airtight container at room temperature for up to 3 days.
Reheating: Warm briefly in a low oven for 3-4 minutes to refresh.
Nutrition: Approx. per serving: 180 kcal · Protein 4g · Carbs 28g · Fat 6g
FAQs:
Q: Can perepechy be made ahead for a soup dinner? A: Yes, they keep well for a few days and can be gently reheated before serving.
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