all ingenious is simple and all simple is ingenious.
Last year I introduced to you Pletskid- Estonian flat bread from very difficult and poor time. When people had just few potatoes and little bit oil.
Vatskid are from South Estonia, as well, but little bit more advanced version. From times when people had at least some buttermilk 🙂
Vatskid was baked on oven on the cabbage leaf. Believe, the most complicated in this recipe is to remove leaves from cabbage 🙂 Cabbage leaf helps keep moisture.
But, of course you can bake them on the ordinary way in hot skillet (without oil) or in the oven.
- using only barley or rye flour you get crispy result. Whey flour get more plastic result.
- make this Vatski very thin. In my photo it is little bit too thick
- add caraway seeds, garlic, chives, parsley..
Estonian Flat Bread. Vatskid
A light street food flat bread
- 0,5 litre buttermilk or kefir
- 6-7 glass of (wheat/barley/rye) flour
- 1/2 teaspoon soda
- 1 teaspoon salt
- ( 50 g butter or oil)
- Be sure that all ingredients are at lukewarm temperature.
- In a medium bowl, toss together 3/4 of flour and other ingredients. If you like, add some salt and all other spices. You can add some butter for more crisper result, but it is not necessary. Let set 20 minutes
- Knead the dough and add other flour. Knead. Knead. Knead. Dough has to be like very very soft plasticine, but rollable
- Let dough set 10-15 minutes.
- Share dough in to the balls and form by hand flat.
- Put flat dough balls between two baking paper and roll Vatksi paper-thin. With this same paper put Vatskid on to the oven rest and bake at 200 C for 10 minutes. Or as originally, put on to the cabbage leaf and bake in the oven. Cabbage leaf keep the moisture. Second option, fry WITHOUT oil in pan from both sides for 2-3 minutes.
Did you make this recipe?
I appreciate you so much!