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Tortillas with sour cream in a frying pan

Skillet Sour Cream Flatbreads

The tastiest, from simple ingredients, quick, and great any day! These skillet sour cream flatbreads come together in no time — even a beginner can handle the dough. Serve them with tea or coffee, or on their own. If you're tired of pancakes and fritters, they make a great change of pace!

Maria

Recipe author

Tortillas with sour cream in a frying pan

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Composition / ingredients

Servings:

Flour

500

Sour cream (20-25%)

300

Butter

Egg

Sugar

Baking soda

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 8 g

Fats 20 % 12 g

Carbohydrates 67 % 40 g

299 kcal

GI: 3 / 0 / 98

Cooking method

Cooking time: 45 min

Step 1:

How do you make skillet sour cream flatbreads? First, gather your ingredients. Use a thicker sour cream, 20–25% fat, rather than a watery one. Use all-purpose flour, a large egg, and butter that's been melted and cooled.
Step 2:

In a bowl, combine the sour cream, egg, melted butter, sugar, and salt. Whisk until smooth and the sugar has dissolved.
Step 3:

Sift the flour with the baking soda and add it to the dough in parts. Knead a soft, slightly sticky dough — start with a whisk, then switch to your hands. The dough comes out very tender and pliable.
Step 4:

Depending on the egg size and the sour cream's moisture and fat content, you may need more or less flour. But try not to overload the dough with extra flour, or the flatbreads will lose their fluffiness. Knead until the dough starts to pull away from the sides of the bowl. I didn't need any extra flour at all. It's better to leave the dough a little sticky — you can fix that when you roll it out.
Step 5:

Gather the dough into a ball, cover it with a towel, and let it rest for 30 minutes.
Step 6:

Divide the dough into 10–12 equal pieces. Mine came to 930 g, so I split it into 10 pieces of 93 g each. I used an 8-inch (20 cm) skillet; if yours is smaller, make the pieces smaller and you'll get more of them.
Step 7:

On a floured surface, roll each piece into a thin round no wider than the bottom of your skillet.
Step 8:

Fry the flatbreads in a hot skillet (I use setting 7 of 9) in a little vegetable oil, browning both sides. They cook very fast — just 30–40 seconds per side, even quicker than pancakes. As they cook they puff up and turn light and airy.
Step 9:

You can also cook them in a dry pan without oil, but they'll barely rise, won't have air bubbles, and come out denser. Try both to see which you like — I preferred them with oil. Stack the finished flatbreads and serve. Enjoy!

Here's an easy way to tell if the oil is hot enough: dip in a wooden spatula, and if bubbles gather around it, you're ready to fry.
Be prepared for the flour to run more or less than the recipe says. Go by the consistency of the dough, not the exact amount of flour.
You can swap a quarter of the wheat flour for cornmeal or whole-wheat flour — it's delicious that way too.