0.5 kg buckwheat flour

0.5 l salted boiling water

0.5 kg wheat flour

40–60 g yeast

1 tbsp sugar (for the yeast preparation)

milk, if necessary (100–200 ml)


0.5 kg ground walnuts

¼ l honey



Steam the buckwheat flour and mix well. When it cools, add wheat flour, leavened yeast, and, if necessary, warm milk. Knead the dough to make it softer and leave it to rise. Use a ladle or tablespoon to spread the dough in a thin layer across the baking pan. Add a thick layer of walnuts, drizzle with heated honey, and cover with the second layer of dough. Repeat this at least three times. The dough must be on top. Let it rise and then bake it. Bake in the oven for about 60 minutes at 190º C.

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