Platty

Platty is one of the most typical gastronomic curiosities of Szilice. To make it, you need tin pans with a diameter of about 30 cm. These pans have survived to this day and have been passed down from generation to generation by housewives. ; Baking platty was actually common in the winter months, when women would place the pans in the snow to cool them. It is worth knowing that the thin potato-based dough was always poured into a cold, greased pan so that it would not stick to the bottom of the pan and then baked on a sparhel. Although its dough was similar to pancake dough, the fried platty was almost paper-thin and sometimes almost translucent. It was considered a real delicacy when its finely fried edges broke into small pieces under your teeth. ; ; Ingredients: ; 1 kg of finely grated potatoes ; a few cloves of garlic ; salt; 300 g semi-semolina flour; 1 l milk; ; The consistency of the dough can actually be thickened or thinned as desired, depending on how it is baked in the pan. In order to feed a family of four, the housewife had to bake the platty in at least four or five pans. Although its preparation was time-consuming, the women of the village made it often and with great pleasure.