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Flatbreads with Sour Milk
Instructions
Pour the sour milk into a large bowl. Taste it first – it should not be bitter; if it is, it is not worth using. Add a little baking soda, stir, and let the milk stand for 5–6 minutes. During this time the soda activates in the acid, and the milk starts to bubble vigorously.
Melt the butter in the microwave until liquid, but not boiling. Pour the butter into the sour milk, add a little salt, and mix well.
Sift the flour into a separate bowl. Start adding the sifted flour to the milk mixture in portions, stirring well. The result should be a batter that drips from the whisk. If it is too thick, you can add a little more milk. Use the whisk to bring the batter to an even consistency, breaking up all the lumps.
Set the skillet on the stove and brush the base and sides with oil using a pastry brush. Onto the hot surface, place 1–2 ladles of batter and spread it across the whole diameter of the skillet. Cover with a lid and leave to fry over the lowest heat for 3–4 minutes.
Carefully flip the flatbread to the other side. Cover with the lid again and continue frying for another 3 minutes. Remove the finished flatbread from the heat and carry on cooking the rest, not forgetting to grease the skillet with oil.
The flatbreads with sour milk are ready. They come out moderately fluffy with a gentle tang in the taste. There is no sugar in them, so they go perfectly with first courses. And with dandelion jam or honey you can enjoy the flavour at tea time.Bon appétit!
Tips
- 1
The milk must not be bitter – be sure to taste it. Milk that is too sour will give an unpleasant aftertaste; it is better to use it for pancakes.
- 2
Baking soda plus 5–6 minutes is a mandatory pause. During this time the soda reacts with the acid, and the dough becomes bubbly and fluffy.
- 3
Do not boil the butter – only melt it. Boiling butter will curdle the milk proteins, and the dough will turn out "torn".
- 4
The lowest heat plus a lid is the key to even frying. The same principle works for other kinds of flatbreads in a skillet.
FAQ
What sour milk will work? +
Home-made soured milk left in the warmth for 1–2 days, or shop-bought milk that has turned sour, is ideal. Alternatives: kefir (a sharper taste), ryazhenka (softer, creamier), shop-bought soured milk, or ayran (salty). The brands "Prostokvashino" and "Domik v Derevne" are reliable. As for shelf life, "slightly out of date" milk is ideal (a day or two past the date). Do not use milk with a bitter taste, as it will give an unpleasant aftertaste. A fat content of 2.5–3.2% is optimal. Fresh milk will not work – there is not enough acidity for the reaction with the soda.
What can replace the butter? +
Alternatives: margarine (a budget substitute, a classic of Soviet baking), ghee (more aromatic), coconut oil (for vegans, an exotic note), or extra virgin olive oil (an unusual taste). Vegetable oil will not do – it lacks the "buttery" aroma. The brands "Prostokvashino", "Anchor" and "President" are reliable butters. For "premium" flatbreads, use farm butter. Without butter the flatbreads will be "rubbery" – it is an essential ingredient. Ghee is the "Indian" option, especially aromatic.
How long do the flatbreads keep? +
In a closed container at room temperature – 24 hours. On the second day they become "staler" – reheat them on a dry skillet for 30 seconds on each side. In the microwave – 10–15 seconds under a damp towel. In the fridge – up to 3 days in cling film. In the freezer – up to 1 month; defrost at room temperature for 30 minutes. Fresh flatbreads are the "stars" – they are tastiest on the day they are made. On the second day you can make toasts – fry them with butter until crisp and golden.
What to serve the flatbreads with? +
They are versatile: with soups, borscht and shchi – instead of bread. With tea and honey, jam or condensed milk. With cheese or curd cheese – a hearty breakfast. With cutlets or stewed meat – instead of bread. With butter and salt – a simple option. With herbs and cream cheese – an appetiser. For a picnic – with sausage and cheese. For children – with condensed milk and cocoa. For a "full lunch" – with soup and salad. The flatbreads can be used as a base for sandwiches or as a "lavash" for filled rolls. A versatile bread substitute for the home table.
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