Preparation Soparnik

preparation

the chard leaves cleaned water , dried prevent thin dough drenching. purpose can left spread out on night , flour may added. chard may stripped of stems , cut stripes. chopped onions, parsley, olive oil , salt mixed in.

the dough made flour, salt, olive oil , water needed. divided 2 equal parts , put rest while.

the first part spread thin, circle-shaped layer (2 3 millimetres) on flour-powdered board. evenly covered filling, except small margin. other half of dough spread in same manner form top of pie. wrapped around rolling pin , unrolled onto rest of pie. overlapping layers of dough joined rolling them in rim. ease tricky transfer onto baking hearth pie may sprinkled polenta release agent before flipped over.

traditionally, soparnik baked on well-heated heath, so-called komin, covered directly embers. @ latest when upper layer gets bulged steam of boiling filling, pierced few times. pie needs baking 15 20 minutes (in oven @ 200 °c) until filling has boiled , fireplace poker gives rustling sound when scuffing top (or dough brown, respectively). thereafter, taken out, swept clean , flipped on again. after cooling spread olive oil , sprinkled finely chopped garlic. cut rhombical pieces serving.