Traditional Czech Regional Zelňáky: 5-mm Single-Layer Sauerkraut Flatbreads with Lard and Marjoram

Step 1 of 6

17%

Czechia

35 minutes

Serves 8

Cook mode

Traditional Czech Regional Zelňáky: 5-mm Single-Layer Sauerkraut Flatbreads with Lard and Marjoram

One clear instruction at a time, with the full ingredient list and tips nearby.

Step map

Step 1 of 6

Stay focused. Keep the screen awake while cooking.

Heat the oven to 400°F (200°C).

Ingredients quick view

500 g all-purpose flour

150 g lard

400 g sauerkraut, squeezed dry and finely chopped

1 large egg

1 tsp salt

1 tbsp chopped fresh marjoram or 1 tsp dried marjoram

1 beaten egg, for brushing

Squeeze and chop the sauerkraut thoroughly before weighing it.

Roll the dough evenly so every square crisps at the same rate.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.