Oven-Baked Kefir Flatbreads Without Yeast

Soft, rosy, the most delicious — your hand just reaches out to them! If there is no bread in the house, then you don’t need to immediately run to the store. After all, you can prepare flatbreads with kefir in the oven without yeast, which will be an excellent alternative to bread.
cook time: 1h 15 min
Miles Denholm
Oven-Baked Kefir Flatbreads Without Yeast

Nutrition Facts (per serving)

265
Calories
10g
Fat
33g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Salt 0.5 tsp
Wheat flour 220 g
Vegetable oil 2 tbsp
Sesame 1 tbsp
Soda 1 tsp
Kefir 200 ml

Recipe instructions

Step 1

Step 1
How to bake kefir flatbreads in the oven without yeast? Prepare all the necessary ingredients. Kefir should be at room temperature, so you need to pour it into a glass in advance (about 1 hour) and leave it to heat in the kitchen. Take the highest grade flour.

Step 2

Step 2
Pour room temperature kefir into a bowl. Add baking soda and stir. Leave the mixture for 2-3 minutes until fluffy airy foam and many small bubbles appear on the surface. This means that the alkali has reacted with lactic acid. Important! Baking soda plays an important role in this recipe. Since the scones are yeast-free, carbon dioxide is required to make the scones fluffy. Soda is necessary here and is slightly noticeable in taste.

Step 3

Step 3
Sift flour and salt into a bowl with kefir. You should not sift the entire volume of flour at once, as you may need more or less depending on the fat content of the kefir and the quality of the flour itself. I had to add 1 more tbsp while kneading the dough. l. with a heap of flour. Read about the properties of flour in the article at the link at the end of the recipe. First stir the dough with a spoon. It will bubble strongly when stirred. Thatʼs how it should be.

Step 4

Step 4
As the dough thickens, continue kneading it with your hands, adding a little extra flour if necessary. The dough should be elastic and slightly sticky.

Step 5

Step 5
Wrap the dough in cling film and leave at room temperature for 30 minutes to rest. During this time, gluten will develop in the flour, and the dough will become more elastic. Turn the oven on 180 degrees.

Step 6

Step 6
Divide the dough into 4 parts. Roll out each piece on a floured surface or stretch it with your hands and form into round cakes. The cakes can be small in diameter, but plump, or thin, but larger in diameter. I preferred to roll it out thinner, because I associate thick small products with shortcakes, and in my understanding, flatbreads are products of a larger diameter.

Step 7

Step 7
Place the cakes on a parchment-lined baking sheet and brush with clean drinking water using a brush. A separate article will help you with choosing parchment paper, the link is at the end of the recipe.

Step 8

Step 8
Sprinkle sesame seeds on top of the flatbreads. I used a mixture of white and black sesame seeds. Place the bread cakes in an oven preheated to 180°C and bake for 12-20 minutes, depending on the thickness. Focus on the features of your oven. If you roll out the flatbreads thinly, they will be ready in about 12-15 minutes. Thicker products should be kept in the oven for up to 20 minutes. The main criterion is the golden color on the surface.

Step 9

Step 9
Immediately grease the finished flatbreads with vegetable oil. A hard crust appears on the flatbreads, which softens when it absorbs the oil. Place the finished hot flatbreads on top of each other and serve immediately. Bon appetit!

Additional rubrics

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