Hleb na Kašiku – Balkan No-Knead Spoon Bread

Posted by Divna on

There is something very comforting about recipes that were born out of necessity.

Hleb na kašiku — literally “bread mixed with a spoon” — is a traditional Balkan method that our mothers and grandmothers used on busy working days. It is a bread made without kneading, without flour-covered counters, and without tired hands.

Just a wooden spoon.
A bowl.
And patience.

This method became especially popular in the 20th century when time was limited, and practical kitchen solutions mattered. Today, it feels modern again. Simple. Minimal. Balkan version of focaccia.

The dough is soft and loose. It is never touched by hand. Instead, it is mixed two to three times during resting, which strengthens the gluten naturally. The result?

A crispy crust.
A soft, sponge-like interior.
Slightly chewy.
With a gentle fermented, almost sourdough-like flavour.

From bowl to pan. No mess.

Perfect with goulash, ajvar, for breakfast, or simply torn warm from the pan.

Ingredients

700 ml warm water
15 g yeast
Pinch of sugar
600 g all-purpose flour
10 g salt
15 ml oil

Instructions

  1. In a large bowl, mix warm water, yeast, and sugar. Let it sit for 5 minutes until activated.
  2. Add oil, half of the flour, and mix with a wooden spoon. Once absorbed, add the remaining flour and salt. Mix until no dry flour remains.
  3. Scrape the sides, cover, and let it rest for 30 minutes at approximately 27°C (a warm room).
  4. First mixing: After 30 minutes, mix vigorously with a wooden spoon for about 1 minute. This builds gluten structure. Cover and rest 30 minutes.
  5. Second mixing: Mix again for 1 minute. You will see bubbles forming — this traps gas and creates an airy texture. Cover and rest for another 30 minutes.
  6. Final mixing: Stir briefly so the dough slides easily from the bowl.
  7. Pour into a well-oiled 12-inch pan. Oil your hands and gently spread the dough if needed.
  8. Cover and proof for 30 minutes.
  9. Preheat oven to 400°F (200°C).
  10. Optional: Make characteristic dimples like focaccia.
  11. Bake for 30 minutes until golden.

Cool slightly before removing from the pan, or serve warm.

Freshly baked Hleb na Kašiku, a traditional Balkan bread known for its crispy crust and soft, airy texture.

Serving Suggestions

• With goulash
• With ajvar
• With cheese and yogurt
• As breakfast toast
• As sandwich bread

Storage

Store covered at room temperature up to 2 days.
Reheat briefly in the oven for the best texture.

FAQ

Why mix several times?
 Each mixing develops gluten without kneading. It strengthens the structure and traps fermentation gases.

Why is the dough so wet?
 High hydration creates the airy, sponge-like interior.

Can I skip the dimples?
 Yes — they are optional.

Does it taste like sourdough?
 It has a mild fermented note due to extended resting.

Hleb na Kašiku – Tradicionalni Brzi Hleb bez Mešenja

Postoje recepti koji su nastali iz potrebe.

Hleb na kašiku je tradicionalna balkanska metoda koju su koristile naše mame i bake tokom brzih i radnih dana. Bez mešenja, bez brašna po celoj kuhinji, bez umornih ruku.

Samo drvena kašika.
Jedna vangla.
I malo strpljenja.

Ova metoda je bila posebno popularna u 20. veku kada se nije imalo vremena za dugotrajno mešenje testa. Danas ponovo postaje omiljena jer je jednostavna i praktična – prava mala Balkan focaccia.

Testo je retko i nikada se ne dodiruje rukama. Meša se dva do tri puta tokom odmora, čime se prirodno razvija gluten.

Rezultat?

Hrskava korica.
Mekana, vazdušasta sredina poput sunđera.
Blago žilava tekstura.
I lagana fermentisana nota ukusa.

Iz vangle pravo u tepsiju. Bez nereda.

Savršen uz gulaš, ajvar, za doručak ili kao užina.

Hleb na kašiku je tradicionalna balkanska metoda pripreme testa bez klasičnog mešenja. Ova tehnika omogućava razvoj glutena kroz višestruko mešanje tokom odmora testa, čime se dobija hrskava korica i mekana, vazdušasta sredina.

Zahvaljujući visokoj hidrataciji testa i kontrolisanoj fermentaciji, ovaj domaći hleb bez mešenja ima blago fermentisan ukus i elastičnu strukturu.

Idealno rešenje za sve koji žele jednostavan recept za domaći hleb bez nereda u kuhinji.

A slice of freshly baked Hleb na Kašiku, showcasing its airy, soft texture and golden crust, served with ajvar on a wooden board.

Sastojci

700 ml tople vode
15 g svežeg kvasca (ili 7 g suvog)
Prstohvat šećera
600 g glatkog brašna
10 g soli
15 ml ulja

Priprema – Korak po Korak

1️⃣ U većoj vangli pomešajte toplu vodu, kvasac i prstohvat šećera. Ostavite 5 minuta da se kvasac aktivira.

2️⃣ Dodajte polovinu brašna i mešajte drvenom kašikom dok se ne sjedini. Zatim dodajte ostatak brašna i so. Mešajte dok ne nestane suvo brašno. Testo će biti retko i lepljivo – tako treba.

3️⃣ Sastružite ivice vangle, pokrijte i ostavite da odmara 30 minuta na toplom mestu (oko 27°C).

4️⃣ Prvo mešanje: Nakon 30 minuta, energično mešajte testo drvenom kašikom oko 1 minut. Ovim korakom se razvija gluten i jača struktura testa. Pokrijte i ostavite još 30 minuta.

5️⃣ Drugo mešanje: Ponovo energično mešajte oko 1 minut. Primetićete mehuriće – sada zadržavamo gasove fermentacije i stvaramo vazdušastu strukturu. Pokrijte i ostavite još 30 minuta.

6️⃣ Završno mešanje: Kratko promešajte kako bi testo lakše skliznulo iz vangle.

7️⃣ Dobro nauljite tepsiju prečnika 30 cm (12 inča) i sipajte testo direktno iz vangle.

8️⃣ Nauljite ruku i po želji blago rasporedite testo. Pokrijte i ostavite da naraste 30 minuta.

9️⃣ Zagrejte rernu na 200°C (400°F).

🔟 Po želji napravite karakteristična udubljenja kao kod focaccie.

11️⃣ Pecite oko 30 minuta, dok ne dobije lepu zlatnu boju.

Ostavite da se malo prohladi u tepsiji, zatim izvadite i ohladite potpuno — ili poslužite dok je još topao.

Saveti

• Što je testo mekše, sredina će biti vazdušastija.
• Ne preskačite mešanja — to je ključ uspeha.
• Ako želite jači ukus fermentacije, možete produžiti odmor još 30 minuta.

Čuvanje

Čuvati pokriveno na sobnoj temperaturi do 2 dana.
Podgrejati kratko u rerni da bi korica ponovo postala hrskava.

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