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Sweet tortillas with sour cream from puff pastry in a frying pan

Sweet Flaky Pan-Fried Flatbreads with Sour Cream

Flatbreads you'd be proud to serve to your most honored guests! These delicious flaky flatbreads are great for breakfast, lunch, or dinner. Sometimes they're served in place of doughnuts with tea. Like a lot of dough treats, this flatbread isn't baked — it's pan-fried in a skillet or a deep pot.

UO-Shu

Recipe author

Sweet tortillas with sour cream from puff pastry in a frying pan

Composition / ingredients

Servings:

Flour

Water

Salt

Ghee

Sour cream (or butter or lard)

1.5

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 10 % 5 g

Carbohydrates 77 % 40 g

230 kcal

GI: 3 / 0 / 98

Cooking method

Step 1:

The ingredients.
Step 2:

Dissolve the salt in the water, add the flour, and knead a simple unleavened dough.
Step 3:

Roll it into a ball and let it rest for about fifteen minutes.
Step 4:

Then divide the ball into four pieces.
Step 5:

Roll each piece out to about 1/16 inch (1 mm) thick, using as little dusting flour as you can.
Step 6:

Brush the rolled-out sheet with butter, lard, or sour cream — whatever you've chosen to use.
Step 7:

Then wind it around a thin rolling pin.
Step 8:

Cut along the length of the rolling pin with a knife.
Step 9:

Slide the rolling pin out and make one more cut down the middle, so you end up with two strips.
Step 10:

Coil each strip into a spiral and stand it upright.
Step 11:

Then roll each coil back out into a flatbread about 1/2 inch (1 cm) thick — though it's better to press it out by hand, working from the center to the edges.
Step 12:

Melt the ghee in a skillet.
Step 13:

Fry the flatbreads over low heat,
Step 14:

on both sides, until crisp and golden brown.
Step 15:

Dust the finished flaky flatbreads with powdered sugar.
Step 16:

Enjoy!