The First Issue of the Klis Gazette is Out

By 6 March 2016
For everyone, who would like to follow the latest news and happening in the Klis area, here is a more traditional way - the Klis Gazette (Glasnik Općine Klis) will be distributed by mail to every household in the area and will be also available at the official website of the municipality in pdf.

We will bring you the most interesting parts, of course. And we will start today with an interesting article about bread. It caught my attention, maybe because I am in a process of making my own home-made sour-dough bread ever. Currently, I am making the sour-dough starter and if only I had a fireplace with a traditional lid, that would be perfect. Maybe one day (and then, I will go for one of the traditional pottery from Potravlje).. Anyway, here is the article about the home-made bread under the lid.

Dating to ancient Egyptians, who enjoyed its aromas and flavours more than 2 thousand years B.C., the recipe for its preparation was transferred to Greece and the Roman Empire and afterwards it began to spread throughout the world. Today, it is the favourite dish of millions of people around the world and certainly a favourite one for our local tables. The speciality of this area is the home-made bread under the lid (ispod peke), which was an everyday dish in those good old days. It was prepared by housewives before dawn, while the rest of the household would be asleep, to get them to wake greeted by the smell of a warm baked bread.

Here is the recipe:
 
First, the flour should be sift and after the salt and yeast was added, water needs to be added slowly until a dough-like density is reached. The dough should be covered and left to yeast and after half an hour, it should be knead again. Meanwhile, the fire should be started to heat the fireplace. After we reached the needed temperature, the fire and ashes needs to be set aside and to a clean area of the fireplace, the formed dough should be placed and covered with the heated lid (peka). The lid should be covered with the remaining fire and hot ashes and after 50 minutes, the bread is done. Sometimes, small parts of the bread can get burned on the sides, but that can be scraped away, becuse, it is always better to have the bread baked a bit more than have it not baked in the middle - says our host Iva Baturina from Nisko near Klis.

Follow the Klis Gazette online here.

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