Soparnik (Chard Cake)

For soparnik first knead the dough together soft but compact and set aside for 2 hours.

Divide the dough in two and roll out on a floured surface (a large, round cutting board is best) in a circle (about 2-3 mm thick).

Cover the second dough with a cloth to prevent it from drying out while rolling out the first dough.

Cut the chard into strips and remove the hard parts. Chop the onion and mix it with olive oil. Mix everything well. Add parsley as needed. Spread the mixture evenly on one rolled out dough.

Cover with the other dough, print the edges together and roll up a little. Sprinkle with the cornmeal. Cover with a board and turn over so that the floured side is down. Heat the stone oven well. Carefully turn soparnik out of the board in the stone oven so that it slides off the board slowly.

Cover the soparnik with some embers and ashes. Keep stirring the embers with an iron object so that the soparnik does not burn.

After 15 minutes, the soparnik should puff up and the dough should crackle to the touch.

Then use a small broom to remove the ash from the dough and place it on a board. Turn the soparnik over again so that the bottom part is on top. Remove the ash from the top as well.

Add garlic cut into small pieces to olive oil.

Coat the soparnik with olive oil, cut into corners and serve.

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