{"id":884,"date":"2025-12-03T19:13:23","date_gmt":"2025-12-03T18:13:23","guid":{"rendered":"https:\/\/culinahistorica.cz\/?p=884"},"modified":"2026-01-04T17:09:50","modified_gmt":"2026-01-04T16:09:50","slug":"oplatky-ve-stredoveku-a-ranem-novoveku","status":"publish","type":"post","link":"https:\/\/culinahistorica.cz\/?p=884","title":{"rendered":"Oplatky ve st\u0159edov\u011bku a ran\u00e9m novov\u011bku"},"content":{"rendered":"

Oplatky ve st\u0159edov\u011bku a ran\u00e9m novov\u011bku<\/h1>\n

A\u010dkoliv se ud\u00e1v\u00e1, \u017ee historie oplatek sah\u00e1 ji\u017e do starov\u011bk\u00e9ho \u0158ecka, kde se mezi dv\u011bma deskami pekly ploch\u00e9 kol\u00e1\u010de zvan\u00e9 obelios, oplatky se na na\u0161em \u00fazem\u00ed za\u010daly p\u0159ipravovat pro liturgick\u00e9 \u00fa\u010dely a\u017e po p\u0159\u00edchodu k\u0159es\u0165anstv\u00ed. Na to odkazuje i star\u0161\u00ed podoba slova oplatek, kter\u00e9 bylo synonymem pro hostii a jeho latinsk\u00fd p\u0159eklad zn\u00ed oblata.<\/em>[1]<\/a> Postupn\u011b si ale na\u0161ly sv\u00e9 m\u00edsto na stolech na\u0161ich p\u0159edk\u016f. Nejprve jako sv\u00e1te\u010dn\u00ed laskomina a posl\u00e9ze zev\u0161edn\u011bly. V\u00a0novov\u011bku se za\u010daly prod\u00e1vat i b\u011b\u017en\u011b na ulici. Jejich sto\u010den\u00edm potom vznikly m\u00f3dn\u00ed trubi\u010dky a d\u00edky v\u00fdvoji tvaru oplatkov\u00fdch kle\u0161t\u00ed spat\u0159ily sv\u011btlo sv\u011bta wafle.<\/em><\/p>\n

 <\/p>\n

Pobo\u017en\u00fd kn\u00ed\u017ee V\u00e1clav<\/h2>\n
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Kn\u00ed\u017ee V\u00e1clav p\u0159i pe\u010den\u00ed oplatek ve Velislavov\u011b bibli<\/p><\/div>\n

Zprvu se oplatky u\u017e\u00edvaly v\u00a0r\u00e1mci k\u0159es\u0165ansk\u00e9ho liturgick\u00e9ho ob\u0159adu jako hostie<\/strong> v\u00a0r\u00e1mci eucharistie, jak se naz\u00fdv\u00e1 p\u0159ij\u00edm\u00e1n\u00ed krve a t\u011bla P\u00e1n\u011b, je\u017e symbolicky nahrazuj\u00ed v\u00edno a hostie. Proto se prvn\u00ed vyobrazen\u00ed p\u0159\u00edpravy oplatek na na\u0161em \u00fazem\u00ed poj\u00ed pr\u00e1v\u011b s\u00a0kn\u00ed\u017eetem V\u00e1clavem. V\u00a0legend\u00e1ch vypr\u00e1v\u011bj\u00edc\u00edch o jeho \u017eivot\u011b a skutc\u00edch, jsou tradi\u010dn\u011b p\u0159ej\u00edm\u00e1ny pas\u00e1\u017ee, kde je jeho zbo\u017enost zd\u016frazn\u011bna t\u00edm, \u017ee popisuj\u00ed, jak osobn\u011b<\/strong> p\u0159ipravoval me\u0161n\u00ed v\u00edno a pekl oplatky, kter\u00e9 se potom v\u00a0r\u00e1mci m\u0161e svat\u00e9 u\u017e\u00edvaly pr\u00e1v\u011b k\u00a0svat\u00e9mu p\u0159ij\u00edm\u00e1n\u00ed.<\/p>\n

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Karl\u0161tejnsk\u00e1 freska je bohat\u00e1 na detaily a je tak cenn\u00fdm pramenem vypov\u00eddaj\u00edc\u00edm o tom, jak se oplatky v t\u00e9to dob\u011b pekly.<\/p><\/div>\n

Takto je tak\u00e9 kn\u00ed\u017ee V\u00e1clav zachycen na iluminaci ve Velislavov\u011b bibli<\/em><\/strong>, kter\u00e1 vznikla okolo roku 1340. M\u016f\u017eeme zde rozeznat s\u00edto, kter\u00fdm pros\u00e9v\u00e1 mouku, je\u017e mus\u00ed b\u00fdt pro p\u0159\u00edpravu oplatek obzvl\u00e1\u0161\u0165 jemn\u011b namlet\u00e1. Oplatkovnici potom vkl\u00e1d\u00e1 do roztopen\u00e9 pece. Zde je tak\u00e9 na sloupku zachycena miska s\u00a0l\u017e\u00edc\u00ed, kterou lije na ploch\u00e9 \u010delisti oplatkov\u00fdch kle\u0161t\u00ed t\u011bsto.<\/p>\n

D\u00e1le je sv\u011btec ve stejn\u00e9 sc\u00e9n\u011b vyobrazen na fresce v\u00a0r\u00e1mci svatov\u00e1clavsk\u00e9ho cyklu nad schodi\u0161t\u011bm velk\u00e9 Karl\u0161tejnsk\u00e9 v\u011b\u017ee. Freska je tentokr\u00e1t bohat\u0161\u00ed o pot\u0159ebn\u00e9 detaily samotn\u00e9ho pe\u010den\u00ed. M\u016f\u017eeme zde rozeznat, \u017ee jsou rukojeti oplatkov\u00fdch kle\u0161t\u00ed podlo\u017eeny tak, aby se mohly plynule<\/strong> vstr\u010dit do pece. D\u00e1le vid\u00edme, \u017ee m\u00e1 V\u00e1clav v ruce hlubokou l\u017e\u00edci, kterou p\u0159esn\u011b odm\u011b\u0159uje<\/strong> pot\u0159ebn\u00e9 mno\u017estv\u00ed t\u011bsta. Oba dva zji\u0161t\u011bn\u00e9 detaily v\u00fdroby oplatek byly experiment\u00e1ln\u011b ov\u011b\u0159eny a jsou\u00a0z\u00e1kladem jejich \u00fasp\u011b\u0161n\u00e9 p\u0159\u00edpravy. V\u00a0dal\u0161\u00ed sc\u00e9n\u011b potom kn\u00ed\u017ee V\u00e1clav odn\u00e1\u0161\u00ed hostie v\u00a0kulat\u00e9 d\u00f3ze, kter\u00e1 je patrn\u011b soustru\u017een\u00e1 \u010di d\u00fdhovan\u00e1. M\u016f\u017eeme tak soudit, \u017ee se v\u00a0n\u00ed oplatky mohly skladovat<\/strong>.<\/p>\n

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Jak se oplatky dostaly na v\u00e1no\u010dn\u00ed stoly?<\/h2>\n

Mnoho \u010dl\u00e1nk\u016f, kter\u00e9 pojedn\u00e1vaj\u00ed o star\u00fdch v\u00e1no\u010dn\u00edch zvyc\u00edch p\u0159ej\u00edm\u00e1 tvrzen\u00ed, \u017ee se oplatky tradi\u010dn\u011b pod\u00e1valy v\u00a0r\u00e1mci \u0161t\u011bdrove\u010dern\u00ed hostiny, ale bohu\u017eel neuv\u00e1d\u00ed, z\u00a0jak\u00fdch pramen\u016f \u010derpaj\u00ed. Snad bychom v\u00a0tomto sm\u011bru mohli uva\u017eovat, \u017ee se o oplatky jedn\u00e1 v\u00a0r\u00e1mci Pojedn\u00e1n\u00ed <\/em>o \u0160t\u011bdr\u00e9m ve\u010deru<\/em><\/strong> od Jana z\u00a0Hole\u0161ova, kter\u00e9 poch\u00e1z\u00ed z\u00a0p\u0159elomu 14. a 15. stolet\u00ed a b\u00fdv\u00e1 n\u011bkdy naz\u00fdv\u00e1no i jako trakt\u00e1t O sedmi \u0161t\u011bdrove\u010dern\u00edch zvyc\u00edch<\/em>. Jedn\u00edm z\u00a0nich podle n\u011bj je: \u201eV\u0161ichni obyvatel\u00e9 pak raduj\u00edce se, odm\u011b\u0148uj\u00ed posly d\u00e1vaj\u00edce jim chl\u00e9b hmotn\u00fd, skute\u010dn\u00fd, je\u017e se obecn\u011b naz\u00fdv\u00e1 kol\u00e1\u010d<\/em>.\u201c \u00a0Pojem kol\u00e1\u010d<\/em> ozna\u010doval v\u00a0t\u00e9to dob\u011b v\u0161eobecn\u011b pe\u010divo kulat\u00e9ho tvaru.[2]<\/a> Nemus\u00ed se tedy nutn\u011b jednat o kol\u00e1\u010d ve smyslu dne\u0161n\u00edho sladk\u00e9ho kynut\u00e9ho pe\u010diva s\u00a0polevou \u010di n\u00e1pln\u00ed. M\u016f\u017ee tak \u010dist\u011b hypoteticky ozna\u010dovat i oplatku<\/strong>. V novov\u011bku je potom etnograficky dolo\u017eeno, \u017ee se ve v\u00e1no\u010dn\u00ed dob\u011b tradi\u010dn\u011b v\u011bnovali pe\u010den\u00ed oplatek kanto\u0159i, kte\u0159\u00ed si jejich prodejem finan\u010dn\u011b p\u0159ilep\u0161ovali.<\/p>\n

Kdy\u017e oplatky kone\u010dn\u011b pronikly i na sv\u011btsk\u00e9 stoly, byly p\u0159es to spojeny s\u00a0prof\u00e1nem. Ve Francii se v\u00a0pozdn\u00edm st\u0159edov\u011bku pod\u00e1valy v\u00a0z\u00e1v\u011bru hostiny v\u00a0r\u00e1mci posledn\u00edho chodu zn\u00e1m\u00e9ho jako issue de table<\/em>, kde m\u011bly b\u00fdt snad spjaty s\u00a0modlitbou<\/strong>. V\u00a0\u010desk\u00e9m prost\u0159ed\u00ed by tomu ale snad sp\u00ed\u0161 m\u011bl odpov\u00eddat \u00favod, kdy p\u0159ed prvn\u00edm chodem prob\u011bhla modlitba. K\u00a0tomu t\u00e9\u017e odkazuje etnografy zachycen\u00e1 tradice, kdy se \u0161t\u011bdrove\u010dern\u00ed hostina zahajovala pr\u00e1v\u011b oplatkami namazan\u00fdmi medem s\u00a0\u010desnekem.<\/p>\n

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Oplatkov\u00e9 kle\u0161t\u011b<\/h2>\n
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Oplatkov\u00e9 kle\u0161t\u011b zobrazuj\u00ed k\u0159est Je\u017e\u00ed\u0161e Krista byly zhotoveny v roce 1571 v Norimberku.<\/p><\/div>\n

Oplatkovnice m\u00e1 tvar kle\u0161t\u00ed se zplo\u0161t\u011bl\u00fdmi<\/strong> \u010delistmi, na kter\u00e9 se lije t\u011bsto. Rukojeti jsou dlouh\u00e9 kv\u016fli tomu, aby se na jejich konec, kde se uchopuj\u00ed, nep\u0159en\u00e1\u0161elo teplo. Od pozdn\u00edho st\u0159edov\u011bku a ran\u00e9ho novov\u011bku, jsou dolo\u017een\u00e9 oplatkovnice, kter\u00e9 maj\u00ed do st\u011bn \u010delist\u00ed vyryt\u00e9 reli\u00e9fy, je\u017e se p\u0159i pe\u010den\u00ed vypln\u00ed t\u011bstem, tak\u017ee na oplatce vytvo\u0159\u00ed po\u017eadovan\u00fd ornament. Motivy nalezneme bu\u010f sv\u011btsk\u00e9, zobrazuj\u00edc\u00ed nap\u0159\u00edklad erbovn\u00ed znamen\u00ed, heraldick\u00e9 figury, pij\u00e1ck\u00e9 momentky a potom prof\u00e1nn\u00ed se sv\u011btci, and\u011bly a k\u0159\u00ed\u017ei. Oplatkov\u00e9 kle\u0161t\u011b poch\u00e1zej\u00edc\u00ed z\u00a0t\u00e9to doby se zachovaly v\u00a0podstat\u011b po cel\u00e9 Evrop\u011b<\/strong>. Etnograficky m\u00e1me dolo\u017eeno, \u017ee se v\u00a0jedn\u00e9 oplatkovnici p\u0159ipravovalo hned n\u011bkolik kus\u016f hosti\u00ed, kter\u00e9 se po upe\u010den\u00ed vyst\u0159ihovaly n\u016f\u017ekami do po\u017eadovan\u00e9ho tvaru a velikosti. V\u00a0oplatkov\u00fdch form\u00e1ch, tedy opatkovnic\u00edch se tak\u00e9 podle Rukopisn\u00e9ho sborn\u00edku kucha\u0159sk\u00fdch recept\u016f \u201e\u0161lechtick\u00fdch\u201c<\/em> z\u00a0prvn\u00ed poloviny 17. stolet\u00ed mohly p\u00e9ct i pern\u00ed\u010dky<\/strong>.[3]<\/a> Francouzsk\u00fd kr\u00e1l Franti\u0161ek I. (1494-1547), m\u011bl \u00fadajn\u011b oplatky tak v\u00a0oblib\u011b, \u017ee si nechal zhotovit sadu luxusn\u00edch st\u0159\u00edbrn\u00fdch oplatkovnic.<\/p>\n

V\u00a0pr\u016fb\u011bhu novov\u011bku potom dal\u0161\u00edm v\u00fdvojem vznikly kle\u0161t\u011b na wafle<\/strong>, kter\u00e9 funguj\u00ed na obdobn\u00e9m principu, jako ty oplatkov\u00e9, ale jsou robustn\u011bj\u0161\u00ed, aby mohly m\u00edt hlub\u0161\u00ed vlys, do kter\u00e9ho se lije t\u011bsto. Pojem wafle poch\u00e1z\u00ed z\u00a0nizozemsk\u00e9ho waffle, je\u017e je vykl\u00e1d\u00e1no jako kol\u00e1\u010d \u010di medov\u00fd pl\u00e1st. Kvasnice<\/strong> se do wafl\u00ed za\u010daly p\u0159id\u00e1vat a\u017e s\u00a0p\u0159\u00edchodem novov\u011bku. Jeden z\u00a0prvn\u00edch recept\u016f, kter\u00fd je zmi\u0148uje, nalezneme v\u00a0rukopise Ean Antwerps kookboek<\/em> z\u00a016. a\u017e 17. stolet\u00ed.<\/p>\n

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Laskomina pro mlsn\u00e9 jaz\u00fd\u010dky<\/h2>\n
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Reli\u00e9f vyryt\u00fd do oplatkov\u00fdch kle\u0161t\u00ed dokladuje, \u017ee se v nich pekly svatebn\u00ed oplatky. Poch\u00e1z\u00ed z roku 1481 a jsou italsk\u00e9 provenience.<\/p><\/div>\n

Oplatky se v\u00a0pr\u016fb\u011bhu pozdn\u00edho st\u0159edov\u011bku za\u010daly konzumovat i mimo n\u00e1bo\u017eensk\u00e9 ob\u0159ady, ale st\u00e1le byly \u00fazce spjaty s\u00a0v\u00fdznamn\u00fdmi k\u0159es\u0165ansk\u00fdmi sv\u00e1tky a ob\u0159ady. Krom\u011b jejich zmi\u0148ovan\u00e9 konzumace v\u00a0r\u00e1mci \u0161t\u011bdrove\u010dern\u00ed hostiny, se tak\u00e9 nab\u00edzely na svatb\u00e1ch<\/strong> a b\u011bhem poho\u0161t\u011bn\u00ed n\u00e1sleduj\u00edc\u00edho po k\u0159tu<\/strong>. Prod\u00e1valy se i o pout\u00edch<\/strong> a posv\u00edcen\u00edch<\/strong>.<\/p>\n

Postupn\u011b si ale propracov\u00e1valy cestu i na tabule m\u00e9n\u011b sv\u00e1te\u010dn\u00ed. Nejstar\u0161\u00ed zn\u00e1m\u00fd recept na tuto laskominu nalezneme v\u00a0rukopise Le M\u00e9nagier de Paris<\/em> v\u00a0p\u0159ekladu Pa\u0159\u00ed\u017esk\u00fd hospod\u00e1\u0159<\/em>, je\u017e poch\u00e1z\u00ed z\u00a0konce 14. stolet\u00ed. Recept zmi\u0148uje podstatn\u00fd detail, a to \u017ee se k\u00a0vymaz\u00e1n\u00ed oplatkov\u00fdch \u010delist\u00ed m\u00e1 pou\u017e\u00edt tuk, kter\u00fdm je napu\u0161t\u011bn\u00e1 l\u00e1tka<\/strong>.<\/p>\n

\u00a0\u201eVejce roz\u0161lehejte v m\u00edse, p\u0159idejte s\u016fl a v\u00edno. P\u0159isypeme mouku a prom\u00edch\u00e1me. Pl\u0148te najednou ob\u011b dv\u011b formy, p\u0159i\u010dem\u017e t\u011bsta pou\u017eijte tolik, kolik v\u00e1\u017e\u00ed velk\u00fd pl\u00e1tek s\u00fdra (tvrd\u00e9ho tvarohu). Formu uzav\u0159eme a pe\u010deme z obou stran. Pokud se t\u011bsto na plech lep\u00ed, vyma\u017ete ho kouskem l\u00e1tky namo\u010den\u00fdm v oleji nebo tuku.\u201c<\/em><\/p>\n

Edici ve francouz\u0161tin\u011b naleznete ZDE<\/a><\/p>\n

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Oplatkovnice, je\u017e se nach\u00e1z\u00ed ve etnografick\u00e9 sb\u00edrce Severo\u010desk\u00e9ho muzea v Liberci z roku 1571 je p\u016fvodem z N\u011bmecka.<\/p><\/div>\n

Patrn\u011b nejstar\u0161\u00ed recept na na\u0161em \u00fazem\u00ed, kter\u00fd s\u00a0jejich v\u00fdrobou m\u016f\u017eeme spojovat, nalezneme v\u00a0kucha\u0159sk\u00e9 knize Pavla Severina z\u00a0Kap\u00ed Hory, je\u017e vy\u0161la v\u00a0roce 1535. Nejedn\u00e1 se ale o recept na samotn\u00e9 t\u011bsto, kter\u00e9 m\u016f\u017ee m\u00edt mnoho variac\u00ed, ale o n\u00e1pl\u0148<\/strong>, kterou se oplatky mohly pot\u00edrat. P\u0159i\u010dem\u017e je p\u0159eddpis \u0159azen do odd\u00edlu sobotn\u00edch krm\u00ed:<\/p>\n

Do oplatkuov f\u00edkov\u00fd maz.<\/em><\/strong> Kdy\u017e oplatky naplni\u0161, vezmi t\u011bsta, z\u00a0vajec p\u0159ipraven\u00e9ho. Daj do n\u011bho \u0161afr\u00e1n a\u00a0p\u0159idaj trochu kvasnic, a\u0165 to sky\u0161e dob\u0159e kyp\u0159e na horu. Potom kdy\u017e chce\u0161 vyp\u00e9kati, vezmi\u017e oplatky a\u00a0umo\u0159 v\u00a0tom t\u011bst\u011b po kraj\u00edch a\u00a0kla\u010f do m\u00e1sla, nevelmi hork\u00e9ho, aby oplatek b\u00edl\u00fd zuostal<\/em>.[4]<\/a><\/p>\n

Pln\u011bn\u00e9 oplatky se podle Rukopisn\u00e9ho sborn\u00edku kucha\u0159sk\u00fdch recept\u016f \u201e\u0161lechtick\u00fdch\u201c z\u00a0prvn\u00ed poloviny 17. stolet\u00ed naz\u00fdvaly mandasy<\/strong>.<\/em>[5]<\/a> Oplatky se nemusely konzumovat jenom jako samostatn\u00fd pokrm, ale od obdob\u00ed renesance m\u00e1me dolo\u017eeno, \u017ee se u\u017e\u00edvaly i jako komponent pro v\u00fdrobu okv\u011btn\u00edch l\u00edstk\u016f \u201ejedl\u00fdch rostlin\u201c pro Velikono\u010dn\u00ed zahrady<\/strong>, kter\u00e9 byly velice m\u00f3dn\u00ed ozdobou slavnostn\u00edch velikono\u010dn\u00edch tabul\u00ed v\u00a0kruz\u00edch nejvy\u0161\u0161\u00ed aristokracie. [6]<\/a><\/p>\n

Oplatky se tak\u00e9 v novov\u011bku pou\u017e\u00edvaly v\u00a0podstat\u011b m\u00edsto modern\u00edho pe\u010d\u00edc\u00edho pap\u00edru<\/strong>. Popisuje to recept na pern\u00ed\u010dky, kter\u00fd nalezneme op\u011bt v Rukopisn\u00e9m sborn\u00edku kucha\u0159sk\u00fdch recept\u016f \u201e\u0161lechtick\u00fdch\u201c z\u00a0prvn\u00ed poloviny 17. stolet\u00ed.[7]<\/a> Zde tak\u00e9 nach\u00e1z\u00edme radu, aby kucha\u0159 \u010di kucha\u0159ka oplatky sto\u010dili okolo hladk\u00e9ho d\u0159\u00edvka tak, aby po vychladnut\u00ed vznikla trubi\u010dka<\/strong>.<\/p>\n

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Oplatkovnice s reli\u00e9fem zobrazuj\u00edc\u00edm sv. Ji\u0159\u00ed, je\u017e se nach\u00e1z\u00ed ve etnografick\u00e9 sb\u00edrce Severo\u010desk\u00e9ho muzea v Liberci.<\/p><\/div>\n

Voplatky dobr\u00fd.<\/em><\/strong> Vezmi cukru, pep\u0159e, vody, sm\u00edchej a\u00a0mouky p\u011bkn\u00fd k\u00a0tomu dob\u0159e. Zklekci, jak na voplatky voby\u010dej jest, hust\u00fd nehrub\u011b, d\u00e1vej do forem, rozh\u0159ej na uhl\u00ed, obracej, a\u00a0kdy\u017e dobr\u00fd budou, m\u011bj hladk\u00e9 d\u0159ev\u00ed\u010dko, obracej z\u00a0formy okolo toho d\u0159iv\u00ed\u010dka a\u00a0kla\u010f na m\u00edsu. <\/em><\/p>\n

Voplatky dobr\u00fd.<\/em><\/strong> Vz\u00edti mouky, smetanu, pep\u0159e, z\u00e1zvoru, sko\u0159ice, zklektati to spo[1]<\/strong>lu, p\u00edci, d\u011blat trubi\u010dky, neb nechat voplatku.<\/em><\/p>\n

Voplatky nad\u00edvan\u00fd jinak mandaty<\/em><\/strong>. Vz\u00edti f\u00edky, ztlouci je dob\u0159e, p\u0159idej mezi n\u011b strouhan\u00fdho pern\u00edku, dobr\u00fd \u0159e\u0159ichy a ztlu\u010d to v\u0161echno v\u00a0hromadu, potom zkr\u00e1jej voplatky asi dlan\u011b s\u00a0\u0161\u00ed\u0159i a\u00a0zd\u00fdl\u00ed a\u00a0d\u00e1vej tu n\u00e1divku na ty voplatky asi co no\u017en\u00ed h\u0159bet stlou\u0161t\u00ed a\u00a0polo\u017e na to jinej voplatek, potom rozd\u011blej, po\u017eloutl\u00fd t\u011bsto a\u00a0str\u010d ty voplatky na v\u0161ech \u010dtyrech kraj\u00edch do n\u011bho a\u00a0vype\u010d je, a\u00a0dej mezi to sko\u0159ice, h\u0159eb\u00ed\u010dku tlu\u010den\u00fdho. Taky d\u011bl\u00e1vaj\u00ed takov\u00fd voplatky na t\u0159i hrany zkr\u00e1jen\u00fd a\u00a0d\u00e1vaj\u00ed se k\u00a0pe\u010dit\u00e9mu, posypaje je cukrem a\u00a0sko\u0159ic\u00ed.<\/em>[8]<\/a><\/p>\n

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Recept<\/h2>\n

My si p\u0159iprav\u00edme oplatky podle prost\u00e9ho receptu, jak je konzumovali b\u011b\u017en\u00ed lid\u00e9, kte\u0159\u00ed si nemohli dovolit do t\u011bsta \u010di n\u00e1pln\u011b p\u0159id\u00e1vat luxusn\u00ed suroviny.<\/p>\n

100 gram\u016f mouky a p\u0159ibli\u017en\u011b 60 mililitr\u016f vody, \u0161petka soli<\/em><\/strong><\/p>\n

K\u00a0p\u0159\u00edprav\u011b oplatek je nejvhodn\u011bj\u0161\u00ed velice jemn\u011b mlet\u00e1 p\u0161eni\u010dn\u00e1 mouka, kterou nejprve prosejeme. Nasypeme ji do m\u00edsy a doprost\u0159ed mouky ud\u011bl\u00e1me d\u016flek, kam vlijeme vla\u017enou vodu a velice pe\u010dliv\u011b rozm\u00edch\u00e1me tak, aby v\u00a0t\u011bstu nebyly \u017e\u00e1dn\u00e9 hrudky a m\u011blo olejovitou konzistenci.<\/p>\n

O n\u011bco jednodu\u0161\u0161\u00ed je p\u0159\u00edprava oplatek v peci, ale oplatky m\u016f\u017eeme p\u0159ipravit i v ohni\u0161ti \u010di na topeni\u0161ti nad \u017ehnouc\u00edmi uhl\u00edky. Oplatkovnici lehce nah\u0159ejeme a \u010delisti oplatkov\u00fdch kle\u0161t\u00ed lehce z vnit\u0159n\u00ed strany pot\u0159eme tukem, aby se k nim t\u011bsto nep\u0159ichyt\u00e1valo. (N\u011bkter\u00e9 n\u00e1vody na internetu uv\u00e1d\u00ed, \u017ee na n\u011b lze nan\u00e9st tenkou vrstvu \u010dist\u00e9ho v\u010del\u00edho vosku, ale mn\u011b se to pro m\u016fj zp\u016fsob v\u00fdroby p\u0159\u00edli\u0161 neosv\u011bd\u010dilo.)<\/p>\n

\u010celisti oplatkovnice nah\u0159ejeme. Teplotu je nutn\u00e9 vyzkou\u0161et experiment\u00e1ln\u011b a odhadem, jeliko\u017e m\u00e1 ka\u017ed\u00e1 oplatkovnice odli\u0161n\u00e9 slo\u017een\u00ed, tvar i velikost, tak\u017ee se i jinak rozp\u00e1l\u00ed a z\u00e1rove\u0148 z\u00e1le\u017e\u00ed i na tom, zda oplatky pe\u010deme p\u0159\u00edmo nad \u017ehnouc\u00edmi uhl\u00edky \u010di v\u00a0peci.<\/p>\n

Potom \u010delisti rozev\u0159eme a na spodn\u00ed plochu nalijeme hlub\u0161\u00ed l\u017e\u00edc\u00ed odm\u011b\u0159enou \u010d\u00e1st t\u011bsta. P\u0159iklop\u00edme svrchn\u00ed \u010delist oplatkovnice a plynule vsuneme nad \u017ehnouc\u00ed uhl\u00edky \u010di do pece tak, aby se t\u011bsto nevylilo. Pe\u010deme do zlatova. Doba op\u011bt z\u00e1le\u017e\u00ed na intuici a na\u0161\u00ed zku\u0161enosti, jeliko\u017e ji ovliv\u0148uje cel\u00e1 \u0159ada ji\u017e zm\u00edn\u011bn\u00fdch faktor\u016f v\u010detn\u011b kvality u\u017eit\u00e9 mouky.<\/p>\n

Pokud se rozhodneme pro slo\u017eit\u011bj\u0161\u00ed v\u00fdrobu trubi\u010dek, t\u011bsto po vyjmut\u00ed z\u00a0oplatkovnice opatrn\u011b lehce navineme na d\u0159ev\u011bn\u00fd kol\u00edk. Navinov\u00e1n\u00ed se mus\u00ed prov\u00e1d\u011bt, dokud je oplatka tepl\u00e1 a ohebn\u00e1. Jedn\u00e1 se o pom\u011brn\u011b slo\u017eitou \u010dinnost, jen\u017e vy\u017eaduje jist\u00fd cvik.<\/p>\n

M\u016fj archai\u010dt\u011bj\u0161\u00ed postup v\u00fdroby oplatek m\u016f\u017eete porovnat s videem, kter\u00e9 vytvo\u0159ilo Vala\u0161sk\u00e9 muzeum v Ro\u017enov\u011b pod Radho\u0161t\u011bm a ukazuje v\u00fdrobu oplatek v novov\u011bku ZDE<\/a>.<\/p>\n

 <\/p>\n

 <\/p>\n

\nhttps:\/\/culinahistorica.cz\/wp-content\/uploads\/2026\/01\/oplatky.mp4<\/a><\/video><\/div>\n

 <\/p>\n

[1]<\/a>Elektronick\u00fd slovn\u00edk star\u00e9 \u010de\u0161tiny <\/em>[online]. <\/em>Praha: \u00dastav pro jazyk \u010desk\u00fd AV \u010cR, v. v. i., odd\u011blen\u00ed jazyka 2006- [cit. 28. 11. 2025]. Dostupn\u00e9 z: http:\/\/vokabular.ujc.cas.cz<\/p>\n

[2]<\/a> Elektronick\u00fd slovn\u00edk star\u00e9 \u010de\u0161tiny <\/em>[online]. <\/em>Praha: \u00dastav pro jazyk \u010desk\u00fd AV \u010cR, v. v. i., odd\u011blen\u00ed jazyka 2006- [cit. 28. 11. 2025]. Dostupn\u00e9 z: http:\/\/vokabular.ujc.cas.cz<\/p>\n

[3]<\/a> Z\u00edbrt \u010cen\u011bk: Staro\u010desk\u00e9 um\u011bn\u00ed kucha\u0159sk\u00e9, <\/em>Praha 2012 s. 351<\/p>\n

[4]<\/a> Z\u00edbrt \u010c.: Staro\u010desk\u00e9 um\u011bn\u00ed kucha\u0159sk\u00e9<\/em>, s. 186<\/p>\n

[5]<\/a> Z\u00edbrt \u010c: Tamt\u00e9\u017e, s. 320<\/p>\n

[6]<\/a> Z\u00edbrt \u010c.: Tamt\u00e9\u017e, s. 298<\/p>\n

[7]<\/a> Z\u00edbrt \u010c.: Tamt\u00e9\u017e, s. 352<\/p>\n

[8]<\/a> Z\u00edbrt \u010c.: Tamt\u00e9\u017e: s. 388<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Oplatky ve st\u0159edov\u011bku a ran\u00e9m novov\u011bku A\u010dkoliv se ud\u00e1v\u00e1, \u017ee historie oplatek sah\u00e1 ji\u017e do starov\u011bk\u00e9ho \u0158ecka, kde se mezi dv\u011bma deskami pekly ploch\u00e9 kol\u00e1\u010de zvan\u00e9 obelios, oplatky se na na\u0161em \u00fazem\u00ed za\u010daly p\u0159ipravovat pro liturgick\u00e9 \u00fa\u010dely a\u017e po p\u0159\u00edchodu k\u0159es\u0165anstv\u00ed. Na to odkazuje i star\u0161\u00ed podoba slova oplatek, kter\u00e9 bylo synonymem pro hostii a […]<\/p>\n","protected":false},"author":3,"featured_media":889,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[98,95,94,52,13,100,97,99,96],"class_list":["post-884","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-o-stredoveke-gastronomii","tag-issue-de-table","tag-oplatkovnice","tag-oplatky","tag-pernik","tag-stredovek","tag-sv-vaclav","tag-trubicky","tag-vanoce","tag-waffle"],"_links":{"self":[{"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/posts\/884","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=884"}],"version-history":[{"count":12,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/posts\/884\/revisions"}],"predecessor-version":[{"id":932,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/posts\/884\/revisions\/932"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/media\/889"}],"wp:attachment":[{"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=884"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=884"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=884"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}