Main Page
For breakfast
Kefir tortillas in a frying pan with filling

Pan-Fried Kefir Flatbreads with Filling

Tasty, simple flatbreads with a sorrel filling! Anyone who grew up in an earlier era probably remembers the flatbreads their grandmothers fried for them. Back when stores didn't carry much in the way of pastries and sweets, moms and grandmas baked treats for their kids out of whatever was on hand — like kefir flatbreads with all sorts of fillings. In summer, it wasn't unusual to see these on the table filled with fresh greens straight from the garden.

Snezhana

Recipe author

Kefir tortillas in a frying pan with filling

Composition / ingredients

Servings:

Wheat flour

450

Kefir

Vegetable oil

100

Egg

Sugar

Salt

Baking powder

0.5

Sugar

Sorrel

300

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 20 % 9 g

Carbohydrates 67 % 31 g

226 kcal

GI: 3 / 0 / 97

Cooking method

Cooking time: 50 min

Step 1:

Gather the ingredients for the sorrel flatbreads. Take anything stored in the fridge out ahead of time so it comes to room temperature. Crack the egg into a bowl. Add the sugar and salt — you can adjust the sugar to taste and add a little more if you like. Mix everything together with a whisk or hand mixer.
Step 2:

Pour in the room-temperature kefir.
Step 3:

Then add the vegetable oil and mix everything together again.
Step 4:

Sift the flour to aerate it, which helps make a lighter, fluffier dough. Stir the baking powder into the flour, then add it to the liquid in batches — adding it gradually keeps the dough from turning stiff. Stir with a spoon at first, then turn the dough out onto a lightly floured surface and knead until soft. Roll it into a ball, wrap it in plastic wrap, and let it rest on the counter for about half an hour.
Step 5:

Meanwhile, make the filling. You can fill these with anything you like — meat, cheese, farmer's cheese and herbs. But the juiciest option, lightly sweet with a pleasant tang, comes from sorrel, which grows in the yard through spring and summer. Wash the sorrel thoroughly and dry it on paper towels. Chop it finely with a knife and put it in a metal bowl.
Step 6:

Add the sugar and a little water.
Step 7:

Simmer over low heat until the sorrel turns olive green. Squeeze out the liquid.
Step 8:

Divide the dough into two pieces and roll each into a thin round. Spoon the sorrel filling into the center, carefully pinch the edges closed, and stretch it out into a flatbread with your hands. You'll end up with two large flatbreads.
Step 9:

Pour the vegetable oil into a skillet and heat it up. Lay the flatbread into the hot oil and fry over medium heat until golden brown on both sides, about 15 minutes total.
Step 10:

Take the flatbread out of the pan. Serve it with tea, coffee, or cocoa, and with sour cream, sweetened condensed milk, or jam if you like. Enjoy!