07/07/2020 Every housewife should have a standard recipe for kefir flatbreads. In our hectic life, situations are not excluded when the house runs out of bread at the wrong time. Or the body requires something homemade, nourishing, floury, but there is neither the energy nor the time to prepare pies. Classic flatbreads differ from pies in the lack of filling and in their size. The cakes are baked the size of a frying pan, which makes the process less labor-intensive and faster.
Kefir flatbreads can be cooked in the oven, in a frying pan, or in a slow cooker. In the oven, the products are not as fatty, but do not have an appetizing crispy crust, as when fried. The flatbreads are prepared “empty” or with different fillings. It can be fried mushrooms, sausages, meat, cottage cheese, herbs, cheese and much more. Flatbreads allow you to economically dispose of leftover food in the refrigerator, use expired kefir, or stale pieces of sausage or cheese.
Most often, the dough is kneaded with wheat flour. But if you make it with rye or corn flour, you will discover new flavor combinations.
If desired, the flatbreads can be baked from a batter with a slightly thicker consistency than pancakes. These flatbreads are soft, go well with the fillings, and envelop them. You can also knead the dough thicker, like for pies. In this case, the dish will differ from pies in the absence of filling, and if your flat cakes are filled, then generally only in size.
Find out how to make kefir flatbreads and choose the best recipe for yourself. He will help you out more than once.
General principles for preparing kefir flatbreads in a frying pan
1. Knead the dough carefully so that it has a medium consistency, not too hard and soft.
Otherwise, the cakes will be hard and dense, but with elastic dough, on the contrary, it will pleasantly melt in your mouth. 2. It is advisable to sift the flour so that it is saturated with oxygen and the dough becomes fluffier.
3. You can add vanillin - this will give the cakes a pleasant sweetish smell.
4. To get sweet cakes, you need to add sugar. And if flatbreads are used as bread, salt.
5. You can fill the flatbreads with any filling: stewed meat, chicken fillet, crushed potatoes with fried onions, cottage cheese, stewed cabbage, vegetables, cheese or herbs. You can simply grease the inside of the flatbread with ketchup, mayonnaise or mustard - and the light snack is ready.
Fried kefir flatbreads with potato filling
Photo of fried flatbreads with potato filling
Flatbread with potato filling can be served as a separate dish or instead of bread for first courses. The flatbreads are fried in a dry frying pan, so they come out low-fat, low in calories, but soft and tasty. You can add boiled chopped eggs, cottage cheese, herbs, fried onions, mushrooms, and a little sausage to mashed potatoes. Once you learn how to make flatbreads using a simple recipe, you can easily start experimenting.
Recipe ingredients:
for test:
- kefir 1/2 liter
- flour 700 g.
- soda 1/2 teaspoon
For filling:
- potatoes 500 g.
- vegetable oil 30 g.
- onion 1 pc.
- salt, black pepper to taste
Method for preparing kefir flatbreads with filling:
- Peel the potatoes and boil in salted water until tender. Mash until potatoes are hot.
- Peel and finely chop the onion. Fry it in vegetable oil until golden brown, add to the puree. Pepper the filling and mix. Let cool.
- Pour soda into kefir, stir, let stand for 10-15 minutes. The kefir will begin to foam. Add flour gradually. Knead the soft dough, first in a bowl, and then on a floured table.
- Divide the dough ball into 8-10 parts. Take one piece and roll it into a circle no larger than the diameter of the frying pan. Place some of the filling in the center. Gather the edges of the dough together like a bag and pinch. Place seam side down and roll out again with a rolling pin into a flat cake.
- Fry in a dry frying pan until golden brown on both sides. Serve hot.
Serving method:
Serve potato cakes with sour cream, cold kefir or fermented baked milk.
Flatbread with ham
Ingredients:
• kefir – 300 g;
• salt, sugar, soda – 1 teaspoon;
• ham (or sausages);
• flour – 500 g.
How to cook:
1. Add kefir, salt, sugar and soda dissolved in vinegar to the flour. Stir the resulting mixture. Grate the cheese and ham and add them to the dough.
2. Make a ball out of the dough and start rolling it out. Place the filling in the center of each flatbread and roll out again.
3. Fry the tortillas over medium heat for a few minutes on each side.
4. Serve flatbreads with sour cream and herbs. You can squeeze garlic into the sour cream for added piquancy.
Flatbread with potatoes on kefir
By the way, we have already prepared a similar dish. It was called Tatar kystybai. But a completely different principle of forming the workpiece was used there. And according to this option, we made khachapuri with cheese. In both cases, the filling ends up inside, thanks to a little trick.
We will knead the dough with kefir. When using this fermented milk product, it turns out soft and airy. It is advisable that the kefir is 4-5 days old. This product is more sour than fresh and the dough from it will be tender and porous.
Ingredients for test for 6 products:
- kefir – 200 ml
- chicken egg – 1 pc.
- flour – 350 g (+30 g for sprinkling)
- salt – 1 teaspoon
- sugar – 1 teaspoon
- soda – 0.5 teaspoon
- vegetable oil – 2 tbsp. spoons
For filling:
- boiled potatoes – 250 gr
- mushrooms – 250 gr
- onion – 90 gr
- salt to taste
- ground black pepper to taste
- spices to taste
- vegetable oil for frying
There are a lot of components, so it is advisable to prepare everything right away so as not to forget anything. The main ingredients for the filling (mushrooms and potatoes) are also best prepared in advance.
By the time the workpieces begin to form, they must be completely cooled.
Preparing kefir dough
1. Pour the required amount of kefir into a bowl. It is advisable to take it out of the refrigerator in advance so that it comes to room temperature. In this state, it will interact better with soda and the dough will turn out more fluffy.
Add soda, salt and sugar to it. Whisk the mixture until it slightly increases in volume and a foam cap appears. This may take one or two minutes.
2. Add the egg to the fluffy mixture and whisk again, mixing the ingredients until smooth.
3. Sift the flour and add one part of it to the mixture. Mix with a spoon. Then add the second part and mix again, trying to break up all the lumps. After adding the last, third part, the dough will become difficult to mix with a spoon and you can switch to kneading with your hands.
At first the flour mixture will be very sticky, but do not add more flour. The time will come for her too.
4. When the mixture becomes more or less homogeneous, turn it out onto a work surface sprinkled with additional flour. We left 30 grams for sprinkling, so now we will use it.
Knead the dough until it sticks to your hands. This may take 3 to 5 minutes.
5. Then place the dough back into the bowl and pour the oil on top. Knead it thoroughly directly in the bowl and cover with cling film. Leave in this position for 20 minutes to make it even softer and more elastic. It will need to brew at room temperature.
And while we have some free time, let’s start filling.
Cheese flatbreads with kefir, fried in a frying pan without oil
Of course, tortillas, like all flour, are quite high in calories, but it is quite possible to bring them closer to dietary ones if you fry them without oil. At the same time, it is not at all necessary to turn on the oven - and in a frying pan, cheese flatbreads cook well without oil, and the taste is in no way inferior to traditional Caucasian ones.
It is recommended to prepare flatbreads without butter from soda dough, without adding grated cheese - it will be useful as a filling. Mozzarella or suluguni are excellent as a cheese component.
To prepare you will need:
- flour - one glass (approximately);
- soda - a teaspoon;
- salt - a pinch;
- kefir – 150 ml;
- for greasing: butter – 60 grams.
The dough should be thick, elastic, and release well from your hands and the table.
The easiest way to make flatbreads with cheese in a frying pan
Probably the easiest way to prepare flatbreads with cheese is in a frying pan.
To do this you will need the following products:
- Kefir – 1 glass;
- Flour – 200-250 g;
- Soda - about half a teaspoon;
- Cheese (preferably hard varieties) – 150 g;
- A pinch of salt, sugar;
- Vegetable oil – 50 g.
First of all, you need to purchase and prepare products, as well as a container where you will mix the dough for the scones. The cheese needs to be grated (it makes almost no difference whether it is coarse or fine).
Pour kefir into a bowl. Add salt, sugar and soda. Stir well.
Now you can remember about the chopped cheese and add it to a common bowl. Mix. After this, gradually, in small handfuls (you can use tablespoons), add flour, but not all of it: about one handful should be left for rolling out future flat cakes.
Divide the kneaded dough into several approximately equal pieces and roll them out (do not forget to dust the table with the remaining flour, otherwise there will be problems with the dough sticking to the surface). The thickness should be about 0.5 cm.
Prepare a frying pan: heat it well and add a little oil. Fry the rolled out flatbreads on both sides for about 2-3 minutes.
Step-by-step preparation
- Pour warm kefir into a bowl.
- Add soda and mix.
- Add salt and mix.
- Sift the flour in parts.
- Stir and knead the dough.
- Place the dough on a floured work surface and sprinkle flour on top.
- Let's start kneading the dough. Knead it quite a bit. Leave for 20-30 minutes under a bowl in a warm place.
- Sprinkle flour again and divide the dough into parts.
- We straighten each part with our fingers and form a flat cake.
- In a preheated frying pan without oil, fry the flatbreads for 5-7 minutes under the lid over medium heat.
- Wrap the finished flatbreads in a towel and leave for 5 minutes. Ready! Bon appetit!
Yeast flatbreads on kefir with cheese and ham
Photo of yeast flatbreads with cheese and ham
Flatbreads made with yeast dough take longer to prepare, but they turn out very fluffy, soft, and do not go stale for a long time. They can be prepared without filling, but we will tell you how to make flatbreads with ham and cheese. These round pieces are served for dinner or lunch in addition to the first course.
Recipe ingredients:
for test:
- kefir 1% 250 ml.
- flour 500 g.
- granulated yeast 1 tbsp. spoon
- sugar 1 teaspoon
- salt 1/2 teaspoon
- vegetable oil 3 tbsp. spoons
For filling:
- ham 300 g.
- hard cheese 150 g.
Cooking method:
- Heat kefir to 38-40 °C. It should be warm, but not hot, so that the yeast does not die. Pour kefir into a deep bowl. Add salt, sugar, vegetable oil and granulated yeast there. Mix everything and leave warm for 15 minutes. During this time, the yeast should “come to life”. A foam cap should form on the surface of the liquid.
- After 15 minutes, add sifted flour to the liquid mass. Add flour, gradually kneading the dough. When the dough becomes thick, transfer it to a floured table and continue kneading. The dough should be elastic, but soft and not stick to your hands.
- Return the dough to the bowl, cover with a towel and place in a warm place to rise for 1 hour. During this time the dough will double in size.
- Grate the ham and cheese and mix.
- Divide the risen dough into 3 parts. Take one part, roll it into a rope with a diameter of 4-5 centimeters and cut into 5-6 parts. Using a rolling pin, roll each piece of dough into a round cake. Place 2 tablespoons of filling in the center, pinch the pie and roll out again into a circle.
- Fry the tortillas over medium heat in a dry frying pan for about 3-4 minutes on each side.
Puff pastry for cheese cakes with kefir
Products made from puff pastry are always light and crispy; children and adults love baked goods for this airiness. And if these are cheese puff pastries, then there will be no one left indifferent at the table.
For production you will need:
kefir - a glass; flour 500 gr; salt - a pinch; testicle - one; grated cheese – 1 cup; butter – 180 gr. Heat a small amount of kefir in a water bath and beat it with the egg, evenly pouring flour into the kefir-egg mass. We roll out the purchased elastic, tight dough into a very narrow layer, lay out the chopped butter, sprinkle with grated cheese. We fold the layer into an envelope and roll it out thinly again. Again add a layer of butter and cheese, repeating the process. The more such layers there are, the better. It must be kept in the refrigerator under cling film until the cakes are made.
