Traditional Ukrainian Lamantsi (Shulyky) Recipe for Makovey Holiday by Kolo Pechi: Authentic Baked Flatbread With Poppy Seeds and Honey

Learn how to make Lamantsi (also known as Shulyky), a traditional Ukrainian ritual dessert baked for the summer holiday of Makovey (the Feast of the Maccabees / Honey Spas). This holiday is celebrated on August 1st. This dish consists of baked, crispy flatbreads that are broken by hand into small pieces and soaked in a sweet, rich poppy seed and honey sauce.

The name "Lamantsi" comes from the Ukrainian word "lamaty" (to break), reflecting the authentic way of serving this comforting historical dessert.

Ingredients:

For the Dough (Flatbread):

1. All-purpose flour – 350 g (approx. 2 ¾ cups or 12.3 oz)
2. Water – 1 cup (250 ml)
3. Baking soda – 1 tsp
4. Salt – 0.5 tsp
5. Apple cider vinegar (6%) – 1 tbsp
6. Whole poppy seeds – 1 tbsp (taken from the total amount)

For the Poppy Seed & Honey Sauce:

1. Poppy seeds – 1 cup
2. Honey (liquid is preferred) – 3–4 tbsp (to taste)
3. Water – 50 ml (approx. 1.7 fl oz or 0.2 cup) (add more if you prefer)

Supplies (Tools & Equipment):

1. Immersion blender (for grinding the soaked poppy seeds)
2. Kitchen scales (for precise measurement of the flour)
3. Oven (preheated to 160°C / 320°F)
4. Baking sheet
5. Parchment paper (baking paper)
6. Fork (for pricking the dough to prevent air bubbles)
7. Large mixing bowl (for making the dough)
8. Small bowl or container (for mixing the honey water)
9. Deep bowl or saucepan (for soaking and boiling the poppy seeds)
10. Flour sifter
11. Rolling pin
12. Deep serving bowl (for assembling the final dish)

1. Thoroughly rinse 1 cup of poppy seeds.
2. Place the rinsed poppy seeds in a deep bowl or saucepan, pour boiling water over them until fully covered, and let them soak for 20–30 minutes.
3. Drain the excess water, then add fresh water just to cover the seeds again.
4. Bring to a boil and cook on low heat, stirring constantly, until all the liquid evaporates and the seeds soften.
5. Let the poppy seeds cool down completely.
6. Transfer the seeds to a deep container and grind them using an immersion blender until they change color from black to grayish and release their natural white "milk."
7. (Note: Remember to set aside 1 tablespoon of these poppy seeds before or after grinding to add to your dough!)

Sift the flour (350 g / 2 ¾ cups), baking soda (1 tsp), and salt (0.5 tsp) together into a large mixing bowl.

Add 1 tablespoon of poppy seeds to the dry mixture and stir well.

Add the water (1 cup) combined with apple cider vinegar 6% (1 tbsp) directly into the bowl.

Mix all the ingredients together and knead until you get a smooth, non-sticky dough.

Preheat your oven to 160°C (320°F).

Roll out the dough on a lightly floured surface into a large flatbread about 1 to 2 cm (½ to ¾ inch) thick.

Transfer the dough to a baking sheet lined with parchment paper.

Prick the entire surface of the flatbread generously with a fork to prevent it from puffing up or developing large air bubbles while baking.

Bake for about 20 minutes until the flatbread turns a nice golden-brown color. Let it cool completely.

1. In a separate small bowl or container, mix 3–4 tablespoons of liquid honey (to taste) with 50 ml of water until completely combined and smooth.
2. Pour this honey water directly over your prepared ground poppy seeds.
3. Mix the dressing well until the poppy seeds and honey water form a uniform sweet sauce.

Take the cooled flatbread and break it with your hands into small, bite-sized pieces (lamantsi).

Place the pieces into a deep serving bowl.

Pour the sweet poppy seed and honey mixture generously over the broken pieces.

Stir gently so every piece is coated.

Let the dish sit for 20–30 minutes before serving. This allows the flatbread to absorb the honey sauce and become perfectly tender. Enjoy!