Proziaky are quick buttermilk soda breads from the Podhale highlands — small, round, slightly risen flatbreads made without yeast. Ready in 30 minutes.
Proziaky come from the Podhale highland region of southern Poland. The name comes from '酪乳一词' (buttermilk in the local dialect). The use of baking soda instead of yeast makes them a 'quick bread' — a practical solution for mountain communities without time for slow yeast rising.
Small, golden, slightly risen rounds with a crispy bottom and soft interior. The buttermilk gives a slight tang; the soda gives a light, airy crumb. Eaten warm with butter and honey, or with bacon and cheese.
Baking soda reacts with the lactic acid in buttermilk to produce CO2, which leavens the dough. This chemical leavening is much faster than yeast fermentation (minutes vs. hours). The buttermilk also tenderizes the gluten, giving a softer texture than yeast bread.
Variations
Some add caraway seeds or onion to the dough; served with sweet or savory toppings.
On the Palate
Where Proziaki sits in the Polish flavor cloud
Ingredients
Serves 4How it's made
5 steps · 20 min active + 10 min waiting
- 15 min
Mix flour, baking soda, salt, and sugar.
- 25 min
Add buttermilk and egg; knead briefly into a soft dough.
Watch outKnead only until it just comes together — the baking-soda-buttermilk lift dies if you overwork it, and the crumb turns tough.
- 35 min
Divide into 6-8 pieces; flatten into rounds.
- 410 min
Cook on a dry hot skillet 3-4 minutes per side until golden.
Watch outCook on a dry pan until deep golden with a few brown freckles — too hot and the outside scorches before the inside sets.
- 51 min
Brush with butter; serve warm.
