Quick & Easy Frying Pan Flatbreads with Sour Cream

The most delicious, simple products, quickly, for every day! Flatbreads with sour cream in a frying pan are prepared in no time. Even a novice cook can handle the dough. You can serve them with tea, coffee, or as an independent dish. If youʼre tired of pancakes and pancakes, then this is a great alternative!
cook time: 45 min
Noah Merrick
Quick & Easy Frying Pan Flatbreads with Sour Cream

Nutrition Facts (per serving)

320
Calories
12g
Fat
40g
Carbs
8g
Protein

Ingredients (5 portions)

Basic:

Salt 0.5 tsp
Sugar 2 tbsp
Wheat flour 500 g
Butter 50 g
Eggs 1 pc
Sour cream (20-25%) 300 g
Soda 1 tsp

Recipe instructions

Step 1

Step 1
How to fry flatbreads with sour cream in a frying pan? First, prepare the necessary ingredients from the list. It is better to use sour cream that is not very watery, with a fat content of 20-25%. Use premium flour. Take a large, selected egg. Melt the butter first and cool it.

Step 2

Step 2
In a bowl, combine sour cream, egg, melted butter, sugar and salt. Mix everything with a whisk until smooth and until the sugar dissolves.

Step 3

Step 3
Sift the flour with soda and pour into the dough in parts. Knead into a soft, slightly sticky dough. At first you can knead with a whisk, and then with your hands. The dough turns out very soft and pliable.

Step 4

Step 4
Depending on the size of the egg, moisture content and fat content of the sour cream, more or less flour may be needed. But it is better not to stuff the dough with additional flour — the airiness of the finished products will disappear. You need to knead the dough until it begins to pull away from the sides of the bowl. I didnʼt need to add additional flour at all. It’s better to let the dough remain slightly sticky, then you can correct it when rolling.

Step 5

Step 5
Gather the dough into a ball, cover with a towel and leave to rest for 30 minutes.

Step 6

Step 6
Divide the dough into 10-12 equal pieces. My dough came out to 930 g, so I divided it into 10 pieces of 93 g each. I baked in a frying pan with a bottom diameter of 20 cm, if you have a frying pan with a smaller diameter, then the pieces should be smaller, and their number should be correspondingly greater.

Step 7

Step 7
Roll out each piece on a floured table into a thin round cake with a diameter no larger than the diameter of the bottom of your frying pan.

Step 8

Step 8
Fry the flatbreads in a heated frying pan (I use setting 7 out of 9) in vegetable oil on both sides until golden brown. They fry very quickly, literally 30-40 seconds on each side. Even faster than pancakes. In the process, they increase in volume and become airy.

Step 9

Step 9
You can fry in a dry frying pan without oil, but such cakes practically do not rise, there are no air bubbles, they are denser. Try both options to see which one you like best. I liked it with butter. Place the finished flatbreads on top of each other and serve. Bon appetit!

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