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Breads of the World

Podplomyk, Poland

Podplomyk is a traditional Polish flatbread, known for its simplicity and historical roots that trace back to ancient times. This bread is characteristically thin and can vary in diameter, often cooked over an open flame which gives it a distinct, smoky flavour and a slightly crispy texture. The basic ingredients include flour, water, and salt, making it a staple that was easily produced by even the poorest households.

In traditional settings, podplomyk was typically baked on hot stones or bricks heated by a fire, which imparted a unique charred and rustic appearance. Modern variations might include the addition of yeast or herbs for flavour, but the essence of podplomyk remains in its unadorned simplicity and quick cooking process. This bread serves not only as a versatile accompaniment to many Polish dishes but also as a cultural link to the past, reflecting the ingenuity and resourcefulness of Polish culinary traditions.

Podplomyk bread from Poland



  • 2 cups all-purpose flour (plus extra for dusting)
  • 1/2 teaspoon salt
  • 1/2 cup warm water (you might need a bit more to get the right consistency)
  • Optional: herbs like rosemary or thyme, minced garlic, or onions for flavour

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.


1. In a large mixing bowl, combine the flour and salt. Gradually add the warm water and mix with your hands until a dough forms. The dough should be soft but not sticky. Adjust with a little more flour or water as needed.

2. Turn the dough onto a floured surface and knead for about 5-10 minutes until it's smooth and elastic.

3. Cover the dough with a cloth and let it rest for about 30 minutes. This makes the dough easier to work with, though this step can be skipped if short on time as traditional recipes often did not include a resting period.

4. Heat a cast iron skillet or a flat stone if you have one over medium heat. You do not need to oil it because the bread is traditionally cooked on a dry surface.

5. Divide the dough into smaller balls (you can make about 4 to 6, depending on the desired size). Roll each ball into a thin circle. Optionally, sprinkle your chosen herbs or toppings on one side of the dough and lightly press them in.

6. Place one flatbread in the hot skillet or on the stone. Cook for about 1-2 minutes or until you see bubbles forming on the surface and the bottom has lightly browned. Flip and cook the other side for another 1-2 minutes.

7. Remove the bread from the skillet and cover with a cloth to keep warm as you cook the remaining bread. Podplomyk is best enjoyed warm, served with dips like hummus or as a side to a hearty stew.

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