Flatbreads with sour milk

As a substitute for bread, simple flatbreads with sour milk made from a minimum of ingredients can be prepared in half an hour. These flatbreads are so versatile and tasty that they will instantly "vanish" from the dining table.

Yield: 3 servings.

Caloric content: 261 kcal per 100 grams of the dish.

Cooking time: 20 minutes.

Ingredients

• 250 ml of sour milk;
• ½ tsp baking soda;
• 200 g flour;
• ½ tsp salt;
• 50 g butter;
• 20 ml vegetable oil.

Preparation

1. Pour the sour milk into a large bowl. Taste it; it should not be bitter, and such milk should not be used. Add a little baking soda, stir, and let the milk stand for about 5-6 minutes. During this time, the soda will activate in the acid, and the milk will start bubbling vigorously.

2. Melt the butter in the microwave until it's liquid, but do not let it boil. Pour the melted butter into the sour milk, slightly salt it, and mix well.

3. Sift the flour into a separate bowl. Gradually add the sifted flour to the milk mixture while stirring well. In the end, we should have a batter that drips from the whisk. If it's too thick, you can add a bit more milk. Use the whisk to bring the batter to a uniform consistency, breaking up all lumps.

4. Place a skillet on the stove, greasing its bottom and sides with oil using a pastry brush. On the heated surface, place 1-2 ladles of batter and spread it across the entire diameter of the skillet. Cover with a lid and let it fry on low heat for 3-4 minutes.

5. Carefully flip the flatbread to the other side. Cover again and continue frying for another 3 minutes. Remove the finished flatbread from the heat and continue cooking the rest, remembering to grease the skillet with oil.

6. Our flatbreads with sour milk are ready. They turn out moderately fluffy with a slight tang in taste. They contain no sugar, so they are great as an addition to first courses. And by adding dandelion jam or honey, one can enjoy their flavor during tea time.