Recipe
Flour, boiled potatoes, whey, salt, and yeast are combined to form a soft dough, which is then covered and left to ferment in a warm place. Portions taken from the dough are flattened on a pastry board and, using wet hands, stretched to a length of approximately 30–40 centimeters and shaped into an oval form. The dough is then transferred with a baking peel into a preheated village oven and baked until fully cooked.