For some housewives, the flatbreads turn out to be hard and rubbery, while for others they are soft, flaky and with an appetizing crust. Most often they blame the flour or the frying pan, but the main secret lies in the interaction of lactic acid and carbon dioxide.
We tell you how to prepare thin flatbreads. They are called miracles, kutabs or yantyks. Instead of ordinary water, a special fermented milk drink is used. The dough does not require yeast, but in terms of tenderness it surpasses any pastry. The recipe was shared by the author of the blog “
Ingredients (for 12 pieces)
For the test
- Wheat flour – 400 g (about 3 cups of 200 ml each)
- Ayran – 250 g (1¼ cups)
If you don’t have ayran, you make it yourself: mix kefir with highly carbonated mineral water and a pinch of salt.
For the potato filling
- Potatoes – 500 g (4 pcs.)
- Onion – 150 g (1 large head)
- Vegetable oil – 45 ml (for frying onions)
- Butter – 20 g (for filling)
- Salt, pepper – to taste
For the cheese filling
- Semi-hard cheese – 180 g
- How to cook: from dough to finished flatbread
How to cook
Ayran is poured into the flour. The fermented milk environment together with gas (if you use a homemade version with mineral water) quickly loosens the protein structure. Knead the dough of medium density – it should be elastic and not stick to your hands. The remaining flour from the edges of the bowl is collected with a piece of dough, covered with film and allowed to rest for 20-30 minutes. This is necessary for the development of gluten. If you roll it out right away, the dough will shrink back.
The dough is divided strictly into 12 identical parts, approximately 54 g each. The same weight is needed so that all the flatbreads cook evenly. The pieces are rolled into neat balls so that when rolling, you get an even circle.
The balls are rolled into oval layers until almost transparent. Even if the dough is not sticky, lightly dust it with flour to make the rolling pin glide. Before adding the filling, shake off excess flour to prevent it from burning in the pan.
Place the filling on one half of the dough: about 80 g of potatoes or grated cheese (it is better to grate the cheese finely so that it melts instantly). Pinch the edges with a fork, carefully expelling the air. If there is an air pocket left inside, the cake will swell and may burst.
Fry without oil in a dry frying pan
A frying pan (cast iron or with a thick bottom) is heated at maximum heat and is not reduced during the process. Lay out the flatbread and fry for a minute, constantly moving it slightly. Turn over and fry for another minute. On the third turn, when the dough begins to bubble, the top side is quickly greased with a piece of butter directly in the pan and removed after 40 seconds.
And if you want to cook something potato-based, but are already tired of potato pancakes, we suggest making special flatbreads. See the link for the recipe.
