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Tortillas on milk in a frying pan

Skillet-Fried Milk Flatbreads

In place of bread, or just as a treat! Openly or secretly, everybody loves fried dough… These flatbreads are basically a fried yeast pie without the filling. Airy and soft, they're good hot or cold — with tea, with coffee, with cheese, or even with sweet jam.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Wheat flour (plus a little for dusting)

350

Egg

Butter

Milk

250

Dry yeast

Salt

Sugar

Sunflower oil

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 19 % 10 g

Carbohydrates 66 % 35 g

267 kcal

GI: 6 / 0 / 94

Cooking method

Step 1:

To make sure the yeast is fresh, start a sponge. Warm the milk to about 105°F (40°C) — it should feel pleasantly warm to the touch — then add all the sugar and the yeast. Leave the sponge in a warm spot for 15 minutes. I leave mine in the microwave right after heating half a cup of water in it. If a fluffy cap of yeast foam forms on the surface after 15 minutes, you're good to go. If not, you'll need to use different yeast.
Step 2:

Add the softened butter and salt to the bowl with the sponge, and sift in some of the flour.
Step 3:

Add most of the flour first and stir, then adjust the amount depending on the gluten — everyone's flour is different.
Step 4:

Beat in the egg and add more flour. Add it in stages until the dough is smooth and only slightly sticky. The main thing is not to overload the dough with flour — that never does any baking any favors.
Step 5:

Gather the dough into a ball, cover the bowl with a towel, and leave it in a warm place to rise for an hour.
Step 6:

Here's how my dough rose — it doubled in size. Oil your hands with sunflower oil and turn the dough out onto a work surface.
Step 7:

With a knife, cut the ball into eight equal pieces.
Step 8:

Dust the work surface with flour. Shape each piece into a ball.
Step 9:

Roll each ball into a flatbread no more than 1/8 inch (2 mm) thick and about 6 inches (15 cm) across. Score the surface all over with a knife so the flatbread doesn't puff up into one big bubble while frying. Don't worry — the cuts won't go all the way through on the finished flatbreads.
Step 10:

Heat the skillet, add half a teaspoon of sunflower oil, and let it warm. Lay a flatbread in the pan and fry it for about two minutes over medium heat until golden. Then flip it and fry another two minutes until done. While one flatbread fries, you can roll out the next — just don't forget to keep an eye on the one in the pan so it doesn't scorch.

Need I even say these flatbreads are far tastier than the freshest white bread? You'll have to hold yourself back from eating them all while they're still hot — and doing irreparable damage to your waistline.
Enjoy!
Be prepared to use a little more or less flour than the recipe calls for. Go by the dough consistency you're after rather than an exact amount. To avoid mistakes, read up on flour and its properties!