Kefir Flatbreads Cooked in a Dry Skillet

Cooking method

1. Step 1:

   

   Gather your ingredients. Pour warm water — heated to about 97°F (36°C) — into a glass. Add half a teaspoon of sugar, a tablespoon of flour, and the dry yeast, and stir well until smooth. Set the glass in a warm spot for 15 minutes. Bubbles or foam should appear on the surface, meaning the yeast has activated.

2. Step 2:

   

   Sift the flour into a deep bowl — sifting it a few times helps aerate it. You may need a little more or less flour than listed. Pour the kefir and the yeast mixture into the bowl of flour, add the salt, and pour in the vegetable oil. Mix until you have a smooth, elastic dough.

3. Step 3:

   

   Keep kneading the dough by hand until it stops sticking to your hands. Wrap it in plastic wrap and let it rest for half an hour at room temperature.

4. Step 4:

   

   On a floured work surface, roll the dough into a log and divide it into several small, equal-sized pieces.

5. Step 5:

   

   Shape each piece into a round ball so the flatbreads come out even and neat.

6. Step 6:

   

   Roll each piece into a small, thin round no more than 1/8 inch (0.3 cm) thick. Set a skillet over the heat and warm it up without any oil.

7. Step 7:

   

   Lay a flatbread in the skillet. Prick it a few times with a fork so it doesn't puff up as it cooks. Cook for about 5 minutes on one side, then flip and cook the other side over medium heat until lightly golden. The flatbreads cook fairly fast, so the key is not to leave them too long — otherwise they'll scorch and turn bitter. Each following batch will cook even quicker.

8. Step 8:

   

   Repeat with the rest of the dough. Brush the flatbreads with butter while they're still hot, so they stay soft. Serve them with tea, coffee, or alongside soup or a hot dish. Enjoy!