Skillet Yeast Flatbreads
Tasty, fragrant flatbreads just like grandma's! Most people know the taste of homemade yeast flatbreads, especially anyone who spent childhood summers at a grandmother's in the countryside — the days of running around outside with the other kids, then all piling in to eat hot flatbreads that burned your fingers but tasted amazing, washed down with fresh cow's milk. It's hard now to get baking with quite that aroma and flavor, since back then the flatbreads were made from farm-fresh ingredients. But you can still get pretty close, even with store-bought ingredients.
Cooking method
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Step 1:
Warm the milk in the microwave or on the stove to no more than about 85°F (30°C) — never overheat it, or it'll kill the yeast. In a bowl, make the sponge: pour in the warm milk, add a tablespoon of flour and the sugar, stir until smooth, and leave in a warm spot for 15 minutes. By then foam and bubbles will have appeared on the surface, which means the sponge is ready. Melt the butter and let it cool to room temperature.
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Step 2:
Crack the egg into a bowl, add the salt, and beat it lightly with a fork. Add the warm melted butter (only 80 g — you'll need the rest for brushing the flatbreads). Then pour in the sponge and stir gently. Add the sifted flour in parts. Knead an elastic dough — it shouldn't be too stiff or too loose. Cover the bowl with a towel and put it in a warm place for 2 hours. When the dough has risen, punch it down.
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Step 3:
Repeat this twice. Then move on to shaping the flatbreads: on a lightly floured surface, divide the dough into small pieces and roll each into a small round sized to the skillet you'll fry them in. Let the flatbreads rest in a warm spot for 15 minutes to rise.
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Step 4:
Pour a little vegetable oil into the skillet and fry the flatbreads one at a time until golden on both sides. You can also cook them without oil in a nonstick pan, but then they'll come out paler and drier.
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Step 5:
Take each flatbread off the skillet and immediately brush it with melted butter on both sides. If you have homemade butter, the flatbreads will be especially fragrant and soft. If you don't brush them, they'll turn out dry and crisp.
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Step 6:
Serve the flatbreads — they're delicious hot with cold milk. You can also serve them in place of bread alongside a main dish, salad, or soup. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Dry yeast - 410 kcal/100g
