MAIN INGREDIENTS
Veka is a white bread variety that is similar to the famous French baguette, commonly found in Czech, Slovak, and Polish cuisines. Made with yeasted wheat dough, it is usually shaped into small loaves, shorter and wider than the traditional baguette.
When baked, the loaves attain a golden-brown crust, while the center stays soft and airy. It appears under various names and it is one of the most common bread varieties found in many Central and Eastern European countries. In the Czech Republic, it is usually used as a base for the open-faced chlebíčky sandwiches, when the slices are topped with various condiments and then served as a quick buffet snack.
Obwarzanek krakowski is a traditional, baked pastry product shaped like a ring and produced in the Malopolskie Province, districts of Kraków and Wieliczka in Poland. Obwarzanek whose name comes from the Polish word for 'boiled', is not just any regular bagel.
It is bigger than the standard bagels and is woven from two strands of dough instead of just one. Before being baked, it is boiled and can be additionally sprinkled with poppy or sesame seeds, herbs, spices, cheese, salt or onions. It has a sweetish taste and a dense, chewy texture.
Podpłomyk is a traditional flatbread originating from Poland. This simple unyeasted flatbread is usually made with a combination of flour, water, and salt. In the past, the flatbread was made on fire-heated stones, but nowadays it's usually made on the stovetop or cooked in a pan, especially ever since the popularization of interest in premedieval everyday life.
Once baked, podpłomyk is typically enjoyed with honey or different types of jam called konfitury. Some people serve it with stews or use it as a tortilla would be used.
Cebularz lubelski is a round-shaped flatbread with a thickness of about 1,5 centimeters. It is produced in the Lublin Province in Poland, and only 24 bakeries make this unique product that should be eaten fresh, as it must be consumed within 48 hours of being baked.
It is made with high-quality flour dough that contains twice as much sugar and margarine or butter compared to the ordinary wheat dough. The flatbread is topped with diced onions, salt, and poppy seeds, baked until it develops a golden color and an aroma characteristical of freshly fried onions.
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