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Skillet Flatbreads on Soured Milk

Delicious homemade baking with no fuss — you have to try these! Skillet flatbreads on soured milk come together quickly and easily, and the ingredients are ones you already keep on hand. They're a great fix when you've run out of bread: serve them at breakfast with cheese or jam, or alongside soups and mains. They turn out wonderfully fluffy, soft, and airy.

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Cakes on curdled milk in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 8 g
Fats 15 % 8 g
Carbohydrates 69 % 36 g
250 kcal
GI: 3 / 0 / 97
    1. Take the soured milk out of the fridge ahead of time so it comes to room temperature. Homemade is best, but store-bought works fine too. 2. Beat the egg into the soured milk, then add the salt and baking soda. Mix until smooth with a mixer on low speed or just a whisk. 3. Sift the flour — this is a must for a fluffier, more tender dough. Add it to the soured milk in batches, stirring as you go, then knead. You may need a little more or less flour depending on the type and its gluten; the goal is a dough that isn't sticky yet stays soft and tender. 4. Let the dough rest about 15 minutes: put it in a bowl and cover with a clean towel. 5. After resting, the dough will be much softer and easier to roll. Divide it into equal pieces — these ingredients make four to six, depending on the size of your pan. Roll each piece into a round that fits your skillet, about 1/2 inch (1–1.5 cm) thick. Prick each round with a fork in a few spots so it doesn't bubble up as it cooks. 6. Pour enough vegetable oil into the skillet to coat the bottom. Set a flatbread in the hot pan and fry over low heat for 3–4 minutes per side, until golden. Transfer each one to paper towels to blot the excess oil. Your quick flatbreads are ready! Serve them hot off the skillet or cooled — they come out very tender and fluffy. Enjoy!

Caloric content of the products possible in the composition of the dish

  • 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
  • Skimmed yogurt - 38  kcal/100g
  • Yogurt - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Baking soda - 0  kcal/100g

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