Kazakh kefir fried flatbreads

Prep Time 20

Cook Time 30

Dough resting 30

Total Time 1 20

Servings flatbreads

▢ 350 g all-purpose flour Have a little extra flour for dusting the work surface.
▢ 250 ml plain milk kefir Use unsweetened kefir at room temperature.
▢ 2 tbsp sour cream Use sour cream with at least 20% fat.
▢ 1 tbsp sugar
▢ ½ tsp salt
▢ ½ tsp baking soda

▢ 500 ml neutral vegetable oil Choose a neutral oil suitable for frying. Adjust to the pan so the oil almost covers the bread and lets it float.

Sift the flour into a bowl, then mix in the sugar, salt and baking soda.
Stir the sour cream into the flour mixture, then add the kefir and mix to form a dough.
Knead to a soft, elastic dough that still feels slightly sticky.
Cover the bowl with a clean kitchen towel and rest the dough for 30 minutes.
Gently knead the rested dough, then divide it into 6 equal portions.
On a lightly floured surface, roll each portion into a round about 15–16 cm across and 0.5 cm thick.
Heat the oil in a deep frying pan over medium heat, until a small scrap of dough floats and bubbles when added.
Fry one round at a time for about 2–3 minutes on each side, turning with tongs, until golden on both sides and puffed in places.
Lift the bread onto a plate lined with kitchen paper to drain; fry and drain the remaining rounds in the same way.

Keep the dough soft and slightly sticky. Too much extra flour makes it stiff and harder to roll.

Frying one bread at a time takes about 30 minutes for the batch. Lower the heat if the outside colours too quickly, so the middle has time to cook.

Best freshly fried and warm. To keep leftovers, cool them completely, wrap airtight and freeze for up to 3 months, then warm in a dry pan.