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Fluffy flatbreads on kefir in a frying pan

Fluffy Kefir Flatbreads in a Skillet

Super simple, super fast, super tasty — and super cheap! These fluffy kefir flatbreads come together from things you always have on hand. Fresh off the pan they're crisp, but seal them in a bag for a day and they turn soft. Serve them in place of bread alongside soups and mains, with or without a spread!

sharlis

Recipe author

Fluffy flatbreads on kefir in a frying pan

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Composition / ingredients

Servings:

Kefir

150

Flour (plus 30 g for dusting)

200

Egg

Baking soda

0.5

Sugar

Salt

0.5

Vegetable oil (2 tablespoons go into the dough)

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 25 % 13 g

Carbohydrates 60 % 31 g

266 kcal

GI: 3 / 0 / 97

Cooking method

Cooking time: 35 min

Step 1:

How do you make kefir flatbreads in a skillet? Get your ingredients ready. Use kefir at room temperature. Pour the kefir into a bowl and add the baking soda. Stir so the soda reacts with the kefir.
Step 2:

In a separate bowl, beat the raw egg with a fork. Add the salt and sugar to the kefir. Pour in 2 tablespoons of vegetable oil and the beaten egg. Whisk everything together.
Step 3:

Start gradually adding the flour through a sieve, stirring the batter as you go. You can do both at once — sifting and adding the flour together.
Step 4:

Mix well until smooth. Don't dump in all the flour at once — add it in stages. Keep in mind you may need more or less flour than I do; go by the consistency of the dough.
Step 5:

The dough should come together into a mass and pull away cleanly from the sides of the bowl, though it will still be sticky and soft. Don't handle it with your hands. Let it rest in the bowl for 10 minutes, covered with a towel or plastic wrap.
Step 6:

Now shape the flatbreads. Dust the counter with a little flour — a spoonful is enough. Oil your hands and pinch off pieces of dough, about 4 of them. That makes 4 small flatbreads about 5 inches (12 cm) across. If you'd rather make big ones, you'll get fewer — two or three. Shape the dough into rounds sized to your skillet.
Step 7:

Set a skillet on the stove, pour in vegetable oil, and heat it. Lay a flatbread in the pan and fry it over medium heat on one side for about 5 minutes. The dough will bubble up and rise nicely. I used a small cast-iron skillet that matched the size of my little flatbreads perfectly.
Step 8:

Flip the flatbread and fry about 5 minutes more. Cook the rest the same way. They should brown well and puff up. There's no need to blot them on a paper towel, since they don't soak up oil. Serve the finished flatbreads with sour cream.

Fluffy, soft flatbreads are a great match for soups and main dishes. They're delicious with any sauce, sour cream, garlic, and fresh herbs. Try mixing sour cream with green onion, parsley, or dill — it's perfect. You'll love these. Have fun cooking!
Be ready to use more or less flour than the recipe calls for. Go by the feel of the dough, not the exact amount of flour. When in doubt, read up on flour and how it behaves.