Long ago, cakes were neither overly sweet nor made with leavened dough, and they were far from crumbly or soft. Here is a traditional recipe for walnut flatbread from, made with ingredients our grandmothers had at their disposal:
In 0.5 liters of water (lukewarm if preferred), add a pinch of salt, some sugar, and three tablespoons of yogurt (in the past, sour milk was used, but yogurt is easier to find nowadays). Yogurt (or sour milk) helps the flatbread stay fresh for several days.
For a less elastic dough, you may add a small piece of fresh yeast (a corner of a yeast cube) or a pinch of baking powder.
Gradually add all-purpose flour (mixed flours can also be used) until the dough reaches a consistency suitable for rolling.
Roll the prepared dough to a thickness of about 1 cm. Sprinkle it with ground walnuts mixed with sugar to taste (but not too much). After sprinkling, ensuring the dough underneath is well-covered, fold the dough and roll it out again to a thickness of 1 cm. Repeat the sprinkling, folding, and rolling process 3–4 times.
Finally, fold the dough one last time and place it in a lightly greased baking dish. While rolling, shape the dough to match the size and form of the dish. Before baking, pierce the dough with a fork to prevent it from puffing up, and let it rest for about 10–15 minutes.
Bake for approximately 20 minutes at 180°C (356°F), or until the top forms a beautiful crust. Once baked, cover the flatbread with a kitchen towel and allow it to cool to prevent the crust from becoming too hard.
Although traditionally made with walnuts, a poppy seed variation is also possible. If using poppy seeds, they must be finely ground and scalded with milk. Sweeten to taste, but not excessively.
