Shulyky with Poppy Seeds

Sift 300 g flour, add a pinch of salt, beat in the egg, and gradually pour in 100 ml of room-temperature water. Knead a firm unleavened dough (no yeast or baking soda), cover with plastic wrap and let rest for 20 minutes.

Roll out the dough into a thin sheet (2-3 mm thick) to fit your baking tray lined with parchment, and prick it generously with a fork so it doesn't puff up.

Bake the flatbread in an oven preheated to 190°C for 15-18 minutes until it forms a dry, golden crust, then let it cool completely on a wire rack.

Meanwhile, pour 250 ml of boiling water over the poppy seeds and let them soften for 25 minutes, then drain through a fine sieve to remove excess water.

Grind the softened poppy seeds in a mortar with a pestle (or in a blender) until a milky white liquid appears — the mixture should lighten in color and become smooth.

Warm the honey slightly and stir it into the ground poppy seeds, mixing thoroughly until you get a smooth, runny syrup.

Break the cooled flatbread by hand into 2-3 cm pieces, place them in a bowl, pour over the poppy seed-honey syrup and mix well.

Let the shulyky sit for 30 minutes in a cool place to allow the flatbread to soak up the syrup, then give it one more stir before serving.