A traditional Slovenian flatbread from the Bela krajina region of southeastern Slovenia, this round loaf features five signature finger indentations and is generously topped with crispy pork cracklings. It is a hearty, rustic bread typically baked in a wood-fired oven and served with soft cheese, sour cream, or alongside soups and stews.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield1 round flatbread (4 servings)
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 70 gCarbs
- 3 gFiber
- 1 gSugar
- 18 gProtein
- 950 mgSodium
- 200 mgPotassium
- 30 mgCalcium
- 5 mgIron
- 0 mgVitamin C
- 40 mcgVitamin A
Ingredients
For the dough
- 500 g all-purpose flour, plus extra for dusting
- 7 g (1 packet) active dry yeast
- 1 tsp granulated sugar
- 1 1/2 tsp fine sea salt
- 300 ml warm water (about 110°F / 43°C)
- 2 tbsp lard or unsalted butter, melted
For the topping
- 120 g pork cracklings (ocvirki), finely chopped
- 1 tbsp unsalted butter, melted
- 1 tsp coarse sea salt
- 1 tsp caraway seeds (optional)
Directions
- In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5 to 10 minutes until foamy and bubbly on the surface.
- In a large mixing bowl, whisk together the flour and fine salt. Pour in the yeast mixture along with the melted lard or butter, and stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth, soft, and elastic. Place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Preheat the oven to 450°F (230°C) with a baking stone or inverted rimmed baking sheet on the middle rack for at least 30 minutes.
- Turn the risen dough out onto parchment paper and gently shape into a round disc about 25 cm (10 inches) across and 2.5 cm (1 inch) thick.
- Using your fingers, press 5 deep indentations evenly across the surface of the dough, a traditional hallmark of this regional bread. Scatter the chopped cracklings over the top, pressing them gently into the dough so they stick.
- Brush the surface with melted butter and sprinkle with the coarse salt and caraway seeds, if using. Slide the flatbread on the parchment onto the hot baking stone.
- Bake for 20 to 25 minutes, until the crust is deep golden brown and the underside sounds hollow when tapped.
- Transfer to a wire rack to cool for 10 minutes, then serve warm, cut into wedges, with fresh cheese, sour cream, or alongside your favorite soup or stew.
Cook’s Notes
- The five finger indentations are the signature mark of this regional flatbread, said to symbolize the baker's hand pressing blessings into the loaf.
- For an authentic crispy crust, bake on a preheated baking stone or heavy cast iron skillet; a sheet pan works in a pinch.
- Pork cracklings can be made by rendering small cubes of pork skin in a dry skillet until puffed and golden, or purchased at Eastern European delis.
- Serve warm alongside fresh cottage cheese (skuta), sour cream, or use thick slices as a sturdy base for open-faced sandwiches with ham and onions.
- The dough should be soft and slightly tacky; resist adding too much extra flour during kneading to keep the crumb tender and airy.
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