No-Yeast Sour Cream Skillet Flatbreads
Golden, delicious flatbreads that fill your home with an irresistible aroma! You can whip up these sour cream flatbreads in no time from ingredients you always have on hand — and you don't even need an oven. Make them sweet or savory, serve them plain or with a filling. It's the perfect recipe!
Cooking method
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Step 1:
How do you make sour cream flatbreads? Gather all your ingredients. Sift the flour through a fine sieve. The butter can be any temperature — we're going to melt it anyway.
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Step 2:
In a wide, deep bowl, beat the raw egg with a fork or whisk.
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Step 3:
Add the sour cream and whisk again.
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Step 4:
Melt the butter in a double boiler or the microwave. Pour the melted butter into the egg-and-sour-cream mixture, stirring quickly.
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Step 5:
Add the sugar and mix well again.
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Step 6:
Add the baking soda to the sifted flour.
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Step 7:
Add a little salt (a pinch) to the flour.
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Step 8:
Work the flour into the egg mixture, kneading it into a dough. Watch the consistency — don't add all the flour at once, just a spoonful or two at a time.
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Step 9:
The dough should be moderately firm, not sticky, and hold its shape. Don't make it too stiff, or the flatbreads will come out tough — so keep an eye on how much flour you add!
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Step 10:
Let the dough rest for about 15 minutes. In that time the gluten will relax, making the dough easy to work with.
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Step 11:
Cover the dough with a towel or plastic wrap so it doesn't dry out.
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Step 12:
Divide the dough into 7 or more pieces.
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Step 13:
Roll out each piece into a circle the size of your skillet. Prick it all over with a fork.
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Step 14:
Gently transfer the dough to a preheated dry skillet using your rolling pin. If you've done everything right, the raw flatbreads will be very delicate, so take care not to tear them.
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Step 15:
Cook the flatbreads in a dry, preheated skillet with the lid on.
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Step 16:
Flip to the other side and cook uncovered until done. Watch closely so they don't burn — the flatbreads brown quite fast, so don't step away from the stove.
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Step 17:
Brush each flatbread with butter and stack them one on top of another.
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Step 18:
And there you have your golden flatbreads! Enjoy!
- They really reminded me of layers for a simple cake, so we ate some of the flatbreads while they were still hot, and the rest I cut in half and spread with dulce de leche — it made a quick little cake in no time! Give it a try!
- While I was cooking them, the aroma was so good the whole household came running — they thought I was baking a cake! They really do resemble cake layers: add 2 tablespoons of sugar like I did and they turn out sweeter, perfect with tea. Cut back on the sugar and they work great as a bread substitute! And they come together in a flash!
- Be prepared to need a bit more or less flour than the recipe calls for. Go by the desired consistency of the dough rather than the exact amount. To avoid mistakes, read up on flour and its properties!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g
