Best yeast-free flatbread instead of bread – bake cakes on kefir in the oven


Today, at your request, I will show you the simplest recipe for unleavened flatbread dough made from kefir or any other fermented milk product, be it fermented baked milk, matsuri, yogurt, or yogurt. Flatbreads made with this dough can be baked in the oven and fried either in a dry frying pan or in oil.

It contains only 4 ingredients – flour, kefir, salt, and soda. By the way, the same dough makes quick soft pies


ingredients :

250 gr – of kefir
300 gr – flour
3-4 gr – of soda (teaspoon level)
4 gr – salt (1/2 teaspoon)

Method :

I have 250 g of kefir at room temperature in a bowl, although this is not necessary – you can warm it or even from the refrigerator

To begin, mix 300 g of flour and 4 g of soda – this is a little less than a level teaspoon. We add soda not to kefir, but to flour

Pour 1/2 tsp into kefir. salt, stir and gradually add flour and soda – as a rule, all this flour goes away

Depending on the thickness of the kefir, you may even need a little more flour but do not knead the dough too hard, it should remain soft and even slightly stick to your hands – this is a feature of the dough made with kefir and soda. It takes me about 3-4 minutes to knead

Cover the dough ball with a bowl or film and leave on the table for 30 minutes. If you don’t have any time at all, let it sit for at least 15 minutes so that the soda reacts well with the sour kefir.

My dough sat for half an hour. After resting, it becomes very soft and airy. You can make one large flatbread from it, or divide it into 3-4 small portions

Roll each piece into a ball and immediately form into flat cakes

If you want, take a rolling pin, but you can stretch the dough directly with your hands. To prevent the cake from sticking to the table, sprinkle it with flour, and to prevent the dough from sticking to your hands, wet your fingers in water or, if available, in milk. Do not roll it too thin, try to leave the edge thicker

Alternatively, these flatbreads can be prepared with the addition of fresh, dried, or frozen herbs, cheese, garlic, paprika, or Provençal herbs, mixed with the dough, or as a filling. You can also make tomato flatbreads by replacing the fermented milk product with thick tomato juice or sauce

We grease the surface of the cake with water or milk, and to prevent it from swelling too much during baking, we make holes in the center, although this is not necessary. Now you can put them in the oven, but I leave them on the table for another 10 minutes – during this time the oven will heat up well

Bake at 180°C with convection or 200°C without convection in top and bottom heating mode for 15-20 minutes

If desired, the finished flatbreads can be greased with oil – either vegetable or butter, or you can leave it as is

Soft, tasty, do not go stale for a long time – an excellent replacement for bread and an addition to any first and second courses. Cooked in a dry frying pan, they are more reminiscent of pita bread, and fried in oil – delicious homemade pies or donuts

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