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Fried Yeast Flatbreads

Tasty, airy, and golden — great in place of bread! With this recipe the flatbreads come out really puffy and soft, because the dough is made with a sponge (pre-ferment) and kept on the loose side. Enjoy them with sour cream, honey, and the like.

sharlis

Recipe author

Composition / ingredients

Servings:

Water

150

Flour (approximately)

200

Dry yeast (or 12 grams fresh)

Sugar

1.5

Salt

1.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 15 % 8 g

Carbohydrates 74 % 39 g

246 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

Pour water warmed to about 105°F (40°C) into a deep bowl, add the sugar and dry yeast, and stir well. You can use fresh yeast instead — just use three times as much as dry.
Step 2:

Leave the sponge to ferment for 10–15 minutes. In that time a foamy "cap" should form on top, a sign that the yeast is active.
Step 3:

Add half of the flour (sifted beforehand) to the sponge, and sprinkle the salt on top.
Step 4:

Start stirring the dough with a spoon, gradually adding the remaining flour in batches. How thick should the dough be? It stays fairly sticky. Once it starts pulling away from the sides of the bowl, stop adding flour.
Step 5:

I used exactly the amount of flour listed in the ingredients; you might need a little more or less, depending on your flour. Oil your hands and knead the dough for 3 minutes.
Step 6:

Transfer it to a clean, dry bowl with an oiled bottom.
Step 7:

Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot for about 30–40 minutes.
Step 8:

It should triple in size.
Step 9:

Oil your hands and the work surface. Pinch the dough into three equal pieces. I weighed mine — it came to 330 grams, which I split into three 110-gram pieces. Roll each piece into a ball.
Step 10:

Take one ball and press it out by hand into a flatbread. Mine came out about 1/2 inch (1 cm) thick and 5 1/2 inches (14 cm) across. Make yours thicker or thinner as you like. Shape the other two flatbreads the same way.
Step 11:

Heat a skillet with vegetable oil over medium heat. Add a flatbread and fry it on one side until browned. How long? Mine took 5 minutes on the first side and came out nicely browned.
Step 12:

Flip the flatbread and fry a few minutes on the other side. It took me 2 minutes, since the second side cooks faster. Fry the two remaining flatbreads.
Step 13:

And there are my three flatbreads.