Puffy fried flatbreads with cultured milk: no yeast or rising needed

Tip: tap a step to mark it as done.

1. Make the dough

   5 min

   In a bowl, mix the all-purpose flour with the salt and baking soda. Pour in the cultured milk, stir with a wooden spoon, then knead by hand for 2–3 minutes to make a soft, smooth dough. If it is sticky, add a tablespoon of flour; if it is stiff, add a tablespoon of cultured milk.

2. Let the dough rest

   10 min

   Cover the dough with a kitchen towel and let it rest for 10 minutes so it rolls out more easily without springing back. Meanwhile, crush the garlic and mix it with 2 tablespoons of water. Mix the powdered sugar with the cinnamon.

3. Heat the oil

   5 min

   Heat about 1.5 cm of oil in a deep skillet about 20 cm in diameter. Divide the dough into 10 equal pieces. On a floured work surface, roll out the first piece into a round about 4 mm thick and 16 cm in diameter.

4. Fry the flatbreads

   25 min

   Fry the flatbreads one at a time over medium heat for 1–2 minutes per side, until puffed and golden brown. While one is frying, roll out the next. Drain the cooked flatbreads on paper towels.

5. Serve

   For savory flatbreads, brush them with the garlic mixture while warm. For sweet flatbreads, sprinkle with the cinnamon sugar. Serve right away, while the edges are still crisp.

Tip: The oil is at the right temperature when a small piece of dough immediately floats to the surface and bubbles form around it. For a savory version, the flatbreads also taste good with sour cream and shredded cheese.

This recipe was translated from the Slovak original: Nafúknuté placky z múky a acidka: ako langoše, ale droždie ani kysnutie nepotrebujete