Na pr\u00edpravu desiatich placiek s priemerom okolo 28cm budeme potrebova\u0165:<\/p>\n Na jednu placku teda bude treba okolo 100g m\u00faky. Treba si uvedomi\u0165, \u017ee ak sprav\u00edte tak\u00fdchto desa\u0165 placiek, bude to ekvivalent kilov\u00e9ho bochn\u00edka chleba. Tak\u017ee, ak je to pre v\u00e1s ve\u013ea, pokojne m\u00f4\u017eete spravi\u0165 placky z\u00a0men\u0161ieho mno\u017estva m\u00faky. Treba tie\u017e pam\u00e4ta\u0165 na to, \u017ee pri spracovan\u00ed cesta sa spotrebuje aj dos\u0165 m\u00faky na pom\u00fa\u010denie. Mno\u017estvo vody je orienta\u010dn\u00e9, z\u00e1vis\u00ed aj od konkr\u00e9tnej m\u00faky. Jednoducho pridajte to\u013eko vody, aby vzniklo vl\u00e1\u010dne cesto. D\u00f4le\u017eit\u00e9 je, aby voda mala okolo 50\u00b0C. Najjednoduch\u0161ie\u00a0to dosiahnete, ak zmie\u0161ate dva diely vla\u017enej vody z vodovodu a jeden diel vriacej vody. Spr\u00e1vna teplota vody je potrebn\u00e1 na to, aby cesto malo potrebn\u00e9 vlastnosti. Hor\u00faca voda toti\u017e \u010diasto\u010dne uprav\u00ed bielkoviny v m\u00fake. \u010co sa t\u00fdka mno\u017estva jarnej cibu\u013eky, po\u010d\u00edtajte s jedn\u00fdm a\u017e dvoma kusmi na jednu placku.<\/p>\n Do misky s m\u00fakou za priebe\u017en\u00e9ho mie\u0161ania vare\u0161kou (tradi\u010dne pali\u010dkami) postupne prid\u00e1vame hor\u00facu vodu, k\u00fdm nevznikne vl\u00e1\u010dne cesto. Nemalo by by\u0165 ani riedke, ani ve\u013emi tuh\u00e9 a bez miest so sypkou m\u00fakou. Misku prikryjeme vlhkou utierkou a nech\u00e1me dvadsa\u0165 min\u00fat odpo\u010d\u00edva\u0165. Medzit\u00fdm si nasek\u00e1me jarn\u00fa cibu\u013eku na tenk\u00e9 kolieska – obzvl\u00e1\u0161\u0165 bielu \u010das\u0165 sa sna\u017e\u00edme kr\u00e1ja\u0165 \u010do najten\u0161ie.<\/p>\n Pr\u00edprava cesta<\/p><\/div>\n Po dvadsiatich min\u00fatach vyklop\u00edme cesto na pom\u00fa\u010den\u00fa podlo\u017eku a hnetieme p\u00e4\u0165 a\u017e desa\u0165 min\u00fat – pod\u013ea potreby posyp\u00e1vame \u010fal\u0161ou m\u00fakou, aby sa nelepilo. Po prehneten\u00ed cesto op\u00e4\u0165 zakryjeme mokrou utierkou a nech\u00e1me odpo\u010din\u00fa\u0165. Po dvadsiatich min\u00fatach rozdel\u00edme cesto na desa\u0165 (alebo in\u00fd po\u017eadovan\u00fd po\u010det) rovnak\u00fdch \u010dast\u00ed. Kto to chce ma\u0165 ve\u013emi presne, m\u00f4\u017ee pou\u017ei\u0165 v\u00e1hu. Jednotliv\u00e9 \u010dasti pom\u00fa\u010dime, aby sa nelepili a vytvarujeme bochn\u00ed\u010dky. Tie, s ktor\u00fdmi pr\u00e1ve nepracujeme, prikryjeme vlhkou utierkou, aby nevyschli.<\/p>\n Bochn\u00ed\u010dek rozva\u013ek\u00e1me natenko – najten\u0161ie ako ste schopn\u00fd. Nezab\u00fadame posyp\u00e1va\u0165 m\u00fakou, aby sa cesto nelepilo. Po rozva\u013ekan\u00ed potrieme cel\u00fa placku olejom – 2-3 \u010dajov\u00e9 ly\u017ei\u010dky. M\u00f4\u017eeme pou\u017ei\u0165 bu\u010f kuchynsk\u00fd \u0161tetec\/maslova\u010dku alebo da\u0165 olej do stredu a chyti\u0165 cesto za kraje, zohn\u00fa\u0165 ich do stredu\u00a0a postupne nimi olej rozotrie\u0165. N\u00e1sledne cesto rovnomerne posypeme so\u013eou. Pre za\u010diatok m\u00f4\u017eete za\u010da\u0165 s jednou \u010dajovou ly\u017ei\u010dkou na placku, potom upravi\u0165 pod\u013ea chuti. Na z\u00e1ver placku rovnomerne posypeme nakr\u00e1janou jarnou cibu\u013ekou.<\/p>\n Cesto zvinieme do rolky. Pod\u013ea mo\u017enosti sa sna\u017ete ju zrolova\u0165 \u010do najtesnej\u0161ie a prstami jemne vytl\u00e1\u010da\u0165 vznikaj\u00face vzduchov\u00e9 bubliny. Vzniknuv\u0161iu rolku sto\u010d\u00edme do slim\u00e1ka a vonkaj\u0161\u00ed koniec prilep\u00edme k spodnej strane. Slim\u00e1ka pom\u00fa\u010dime, jemne stla\u010d\u00edme rukami a potom rozva\u013ek\u00e1me natenko, aj ke\u010f nie tak natenko, ako pri prvom va\u013ekan\u00ed. Nevad\u00ed, ak sa ob\u010das dostane k\u00fasok cibu\u013eky na povrch.<\/p>\n Formovanie placiek<\/p><\/div>\n Nepri\u013enav\u00fa panvicu predhrejeme na strednom plameni\/ohreve a potrieme trochou oleja. Polo\u017e\u00edme placku a pe\u010dieme jednu a\u017e dve min\u00faty, potom obr\u00e1time. Po obr\u00e1ten\u00ed prilo\u017e\u00edme vare\u0161ky na strany placky a pritla\u010den\u00edm vare\u0161iek k sebe placku stla\u010d\u00edme. T\u00fdmto sa od seba oddelia jednotliv\u00e9 vrstvy cesta a \u010fal\u0161\u00edm pe\u010den\u00edm sa stan\u00fa chrumkav\u00fdmi. Placku obr\u00e1time nieko\u013ekokr\u00e1t, k\u00fdm nedosiahneme celkov\u00fd \u010das pe\u010denia \u0161es\u0165 a\u017e osem min\u00fat. Stl\u00e1\u010danie placky zopakujeme tie\u017e e\u0161te nieko\u013eko kr\u00e1t a\u00a0pred obr\u00e1ten\u00edm m\u00f4\u017eeme ob\u010das placku potrie\u0165 trochou oleja, aby bola chrumkavej\u0161ia. Po vybrat\u00ed z panvice s\u00fa placky pripraven\u00e9 ku konzum\u00e1cii.<\/p>\n Pe\u010denie placiek<\/p><\/div>\n Tento z\u00e1kladn\u00fd recept a postup je mo\u017ene vylep\u0161i\u0165 viacer\u00fdmi sp\u00f4sobmi a vari\u00e1ciami:<\/p>\n Viacero vrstiev:<\/strong> Pred t\u00fdm, ako posypete rozva\u013ekan\u00e9 cesto so\u013eou a cibu\u013ekou, je mo\u017en\u00e9 vykona\u0165 e\u0161te jedno rolovanie len s olejom. Teda rozva\u013eka\u0165, potrie\u0165 olejom, zrolova\u0165, sto\u010di\u0165, znova rozva\u013eka\u0165 a pokra\u010dova\u0165 s klasick\u00fdm postupom. Takto by sa mal vytvori\u0165 v\u00e4\u010d\u0161\u00ed po\u010det vrstiev cesta a chrumkavej\u0161ie placky. Osobne som ale ve\u013ek\u00fd rozdiel nevidel.<\/p>\n In\u00fd olej:<\/strong> Namiesto oby\u010dajn\u00e9ho rastlinn\u00e9ho oleja m\u00f4\u017eete pou\u017ei\u0165 in\u00fd, netradi\u010dn\u00fd olej, napr\u00edklad sezamov\u00fd. Taktie\u017e m\u00f4\u017eete vysk\u00fa\u0161a\u0165 ochuten\u00e9 oleje, napr\u00edklad \u010dili.<\/p>\n Pr\u00eddavky do plnky: <\/strong>Asi najv\u00e4\u010d\u0161\u00ed priestor pre experimenty pon\u00faka mo\u017enos\u0165 prid\u00e1va\u0165 do plnky r\u00f4zne \u010fal\u0161ie pr\u00edsady. Ve\u013emi dobr\u00e9 s\u00fa syry, napr\u00edklad niva, str\u00fahan\u00e1 mozzarela, \u00faden\u00fd o\u0161tiepok a tak \u010falej. Z m\u00e4sa m\u00f4\u017eete vysk\u00fa\u0161a\u0165 prepra\u017een\u00fa slaninku, nakr\u00e1jan\u00fa su\u0161en\u00fa \u0161unku alebo pikantn\u00fa klob\u00e1sku. Mo\u017enosti s\u00fa neobmedzen\u00e9, treba si len da\u0165 pozor na hr\u00fabku v\u00fdslednej placky.<\/p>\n Koreniny:<\/strong> Okrem soli m\u00f4\u017eete placku posypa\u0165 aj r\u00f4znymi koreninami. Pon\u00faka sa napr\u00edklad oregano, \u010dili ale aj r\u00f4zne koreninov\u00e9 zmesi.<\/p>\n R\u00f4zne vari\u00e1cie<\/p><\/div>\n Ke\u010f\u017ee jedna placka sa pe\u010die relat\u00edvne dlho – \u0161es\u0165 a\u017e osem min\u00fat – pri pe\u010den\u00ed v\u00e4\u010d\u0161ieho po\u010dtu sa m\u00f4\u017ee celkov\u00e1 doba pe\u010denia celkom natiahnu\u0165. Preto, ak m\u00e1te dostato\u010dne ve\u013ek\u00fa panvicu, je dobr\u00e9 robi\u0165 placky \u010do najv\u00e4\u010d\u0161ie a t\u00fdm zredukova\u0165 ich po\u010det. Samozrejme, ak m\u00e1te tu mo\u017enos\u0165, m\u00f4\u017eete pou\u017ei\u0165 aj viacero panv\u00edc.<\/p>\n Vyva\u013ekan\u00e9, ale neupe\u010den\u00e9 placky, je mo\u017en\u00e9 zamrazi\u0165 pre neskor\u0161ie pou\u017eitie. Sta\u010d\u00ed ich da\u0165 medzi vrstvy papiera na pe\u010denie alebo igelitu. Po vybrat\u00ed z mrazni\u010dky ich necha\u0165 nieko\u013eko min\u00fat post\u00e1\u0165 a upiec\u0165.<\/p>\n Ve\u013emi zauj\u00edmav\u00e9 a jednoduch\u00e9 jedlo vhodn\u00e9 k pivn\u00fdm posedeniam a v\u0161eobecne ako pohostenie. Je to placka z oby\u010dajn\u00e9ho cesta z m\u00faky a vody, plnen\u00e1 jarnou cibu\u013ekou. V\u010faka sp\u00f4sobu pr\u00edpravy vznikne vrstven\u00e9 cesto podobn\u00e9 l\u00edstkov\u00e9mu. Toto jedlo sa v \u010c\u00edne pred\u00e1va ako pouli\u010dn\u00e9 r\u00fdchle ob\u010derstvenie a existuj\u00fa dva z\u00e1kladn\u00e9 typy. Ten\u0161ie a chrumkav\u00e9, a hrub\u0161ie a nad\u00fdchanej\u0161ie. V tomto \u010dl\u00e1nku so dozviete postup na pr\u00edpravu chrumkavej verzie. N\u00e1zov tejto tradi\u010dnej \u010d\u00ednskej placky (v \u010d\u00edn\u0161tine \u8525\u6cb9\u9905 –\u2026 \u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":272,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[163,157,165,18,70,13,14,73],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/227"}],"collection":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/comments?post=227"}],"version-history":[{"count":13,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/227\/revisions"}],"predecessor-version":[{"id":1345,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/227\/revisions\/1345"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media\/272"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\u010c\u00ednska](\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2016\/11\/cinska-placka-s-jarnou-cibulkou.jpg\")
<\/a><\/p>\nZ\u00e1kladn\u00fd recept<\/h2>\n
\n
Postup<\/h3>\n
![\"Pr\u00edprava](\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2016\/11\/cesto.jpg\")
<\/a>![\"Formovanie](\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2016\/11\/valkanie.jpg\")
<\/a>![\"Pe\u010denie](\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2016\/11\/pecenie.jpg\")
<\/a>Vylep\u0161enia<\/h2>\n
![\"R\u00f4zne](\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2016\/11\/plnky.jpg\")
<\/a>Nieko\u013eko r\u00e1d na z\u00e1ver<\/h2>\n
![\"\u010c\u00ednske](\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2016\/11\/cinske-placky-s-jarnou-cibulkou.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"