Raguolai in lithuanian

1 serving


grate boiled potatoes, add yeast and a handful of flour, dilute with warm water. stir the gruel and put for a few hours to make a starter. peel, wash, grate, drain, add a couple of handfuls of flour, cooked sourdough, stir and place overnight in a warm place. in the morning, drain the liquid gathered at the bottom of the bowl, add salt, the rest of the flour, mix, put in a layer (3-4 cm thick) on a fat-greased frying pan (it is better to take two small frying pans) and bake in an oven or oven (in the old days, raguolai baked on dried cabbage leaves). raguolai serve hot with skewers, onions or with curd or cabbage gravy. raguolai can also be consumed instead of bread