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–+ servings

Hungarian kefir fried flatbread

Prep Time 15 minutes
Cook Time 32 minutes
Rising time 30 minutes
Total Time 1 hour 17 minutes
Servings 4 servings
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Ingredients

Dough

  • 500 g all-purpose flour
  • 300 ml plain milk kefir Bring to room temperature before mixing.
  • 100 ml milk Warm until lukewarm.
  • 25 g fresh yeast Available refrigerated at baking-supply shops. Or use 8 g instant dry yeast, mixed straight into the flour.
  • 2 eggs
  • 8 g salt
  • 1 tsp sugar

For frying

  • 500 ml sunflower oil Use a pan small enough for the bread to float in the oil, and have extra oil ready if needed. Set a little aside before heating to oil your hands and tray.

Toppings

  • 450 g sour cream Choose plain, unsweetened sour cream.
  • 200 g semi-hard cheese Hungarian Trappista, Gouda or mild mozzarella; grate before use.
  • 3 garlic cloves Peeled.
  • 1 pinch salt

You will need

  • Large mixing bowl
  • Tray
  • Clean kitchen towel
  • Deep saucepan or high-sided frying pan
  • Frying thermometer
  • Kitchen tongs
  • Wire rack
  • Grater

Instructions

Make the flatbreads

  • Stir the sugar and crumbled fresh yeast into the lukewarm milk, then leave until foamy.
  • Combine the flour, dough salt, kefir, eggs and yeast mixture, then knead into an evenly mixed dough. It should be soft and sticky; do not add extra flour.
  • With lightly oiled hands, divide the dough into 8 equal portions for 4 servings. Gently round each portion and place on an oiled tray.
  • Cover with a clean cloth and leave in a warm place for about 20–30 minutes, until the dough portions look visibly puffy.
  • Finely grate the garlic and mix with the sour cream and pinch of salt. Refrigerate until serving.
  • Heat the frying oil to 180°C (350°F).
  • With oiled hands, gently stretch a dough ball into a round with a thin centre and thicker rim. Stretch each portion just before frying.
  • Fry one flatbread at a time at about 180°C (350°F) for 1–2 minutes per side, until golden and cooked through. Let the oil return to temperature before adding the next one.
  • Lift each flatbread onto a wire rack to drain.
  • Top the warm flatbreads with garlic sour cream and grated cheese, and serve straight away.

Storage and safety

Refrigerate leftover plain flatbreads and toppings separately within 2 hours, or within 1 hour if the room is above 32°C (90°F). Cover and keep at 4°C (40°F) or below; use within 2–3 days. Reheat the plain flatbreads in a dry nonstick pan over medium heat until hot all the way through, then add the cold toppings.