Flat Bread and Rolls (Osúch a Rožky)
Ingredients: bread dough, caraway seeds, oil, salt
Prep Time: 30 minutes for baking
We had some dough left over from making bread, so we used it to make osúch (dry flat bread) and rožky (bread rolls). Rožky are very popular in Slovakia. They look like tiny baguettes and are eaten with salads.
Lightly roll out a piece of dough to make a pancake about half inch thick. Move onto a greased baking sheet.
Grease, salt and top with few caraway seeds (rasca).
To make rožky, take smaller pieces of dough and roll them into cylinders. Let rise for some 10 minutes.
Bake in a preheated oven for 15 minutes, or until the rolls and the bread get nicely golden brown. Bake at fairly low heat, about 150F.
The osúch was delicious. We finished most of it before the day was over.
Oops! Twice! I posted this earlier on your Bread page but I see the low temps here also.
Great Site. Just a minor glitch I think.
Read on…
You have given your baking temps in Fahrenheit [very very low] I think you meant Celsius!
A Simple mistake but could be a costly one if someone follows your recipe to the letter.
In cooking/Roasting you can add, subtract and substitute ad nausium but in baking it takes a lot of science and exacting formulas ect.
The Temps in question are highlighted by
******[X] ******
“When you wrote “Place on the bottom rack of a stove preheated to *****’200F’******. Then lower the temperature to *****’150F’****** for baking. Bake for 40 minutes. You can check if the bread is done by running some stick down the middle and seeing if any dough sticks to it (it shouldn’t). Brush water onto the crust of the finished bread to soften the crust. Skip this step if you like your crust hard. Note: Temperatures listed here are the estimates my grandma gave me. We baked the bread in a wood burning stove. We started baking at “a lot of logs” and finished at “fewer logs”. I’ll post an update once I make bread back in the States.”
I would hope you meant 200° Celsius or 392°F or [300°F]
The conversion formula is as follows:
[°C] = ([°F] – 32) × 5/9
[°F] = [°C] × 9/5 + 32
205°C converts by formula to 392°F but rounded out you can get away with <400 °F.
So many of my favorites were lovingly made by rote by the cook or the baker. A pinch, a dash, some of this, some of that, add some scalded milk???? I wish I would have taken the time back when to actually pay attention. I have some written recipes but still they wrote a little, some of, cook it a while…, when it smells done, it’s done.?
Hi there, these were actually the temperature, in Fahrenheit, that I got from my grandma. However, I have a feeling that she was basically pulling these out of her butt, so to speak. She baked the rolls and the bread in a wood burning stove, hence the only temperature control available was the number of logs that were put in. And I agree that the temperatures seem rather low. I used hotter temperatures when I baked bread and rolls in the States, see http://www.slovakcooking.com/2010/recipes/bread-rolls/ and http://www.slovakcooking.com/2010/recipes/rye-bread/
Does anyone have a recipe for Kapustniky? My babka used to make it but i never saw her do it. she used to send them in the mail or send them home with us after our visit. I did ask her and she said that she sauted saurkraut or cabbage put that between the above bread, put that in the oven and her Kapusta/Kapustniky was out of this world.
I just now found this website and have to tell you that I love this website for Slovak Recipes.
Janka
Funny you mention kapustniky, it’s the next thing I am planning to make! 🙂 Check back late Monday. I am off to a lake with friends tomorrow but will be back Sunday evening and will make them on Monday.
My mom used to make what she called “Slovak pizza” (with a laugh). It was a buttery bread dough with sour cream spread on top and fresh dill, then baked.
Anyone have a recipe or know what it is called.
Thanks for your help
Sorry Hlavina, this doesn’t ring any bells…
Veľmi dobrý osúch vhodný napr.k vínu.
http://www.dobre-recepty.sk/detail/1432-koprovo-smotanovy-osuch/
Osuchy sú tiež výborne so slaninou a cesnakom. Ešte pred pečenim vtlac do osucha na vacsie kocky nakrajanu slaninku. Potom upečené osuchy potri olejom zmiešaný s pretlacenym cesnakom a troskou soli.