Veka (pastry)

• Małopolska and Podkarpacie region – sztangielka or weka
• Łódź – angielka
• Upper Silesia – linga or weka
• Podkarpacie Province – bina or weka
• Poznań, Jelenia Góra – kawiorka
• Kujawy – "baton" or "bułka wyborowa"
• Central Poland – gryzka
• Częstochowa Land and Radomsko in Łódź Voivodeship – linga
• The veka is also referred to as "bułka kielecka" and "bułka wrocławska"

It is commonly used creating of open sandwiches called obložené chlebíčky. Eating of obložený chlebíček as a fast food snack is widespread habit and they are even sold in specialized shops called bufet or chlebíčkárna ("bread shop").

The veka can be used for certain types of knedlik (knödel).^{[citation needed]} It is a major ingredient of žemlovka dish.

• Postup pečení veky
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  1: Cutting and weighing the dough
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  2: Molding the dough
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  3: Loaves of the dough ready for insertion into the scrolling device
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  4: The scrolling device roll the dough up into...
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  5: needed shape of the veka
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  6: Rolled dough
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  7: The dough is rolled again by hands
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  8: Dough rolling
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  9: End of the dough shape is squashed
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  10: Last rolling
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  11: Fine baked vekas are being removed from an oven