The original Poljica soparnik

Preparation steps

• Old chard is washed, dried and cut into narrow strips. Onion (red onion) and parsley are finely chopped.
• From 1 kg of flour, salt, a little oil and lukewarm water, knead a softer dough and divide it into two parts. On the blues (round boards with a diameter of approx. 80-90 cm), thin dough is rolled out with lasagna (a round thin stick for rolling the dough) so that they fall over the edge of the blue about 4-5 cm.
• In a large bowl, season and mix well about 2 kg of chard with 1 larger onion, 3 dl of mixed oil (more olives), salt and parsley. The chard is evenly distributed on the rolled dough. twist inwards to look like a plait.
• The soparnik prepared in this way is sprinkled with corn grits (just a little so that it slides off the blue more easily) and covered with another blue. The blue with the soparnik is turned upside down.
• While this was being prepared, a good fire was already burning on the chimney because it must be well heated. The embers spread out on the side and the chimney is well disturbed. ready, gently pull out to the blue and smoke well from the ashes. Turn to the other side and leave to cool a bit.
• Finely chop the garlic (optional) and rub well into the peel. Then it is spread with 3dl of olive oil. It is cut in the shape of diamonds approx. 10 cm.