The history of flatbread goes back several millennia. They were one of the first types of bread that people started baking. Flatbreads were made from different types of flour, such as wheat, rye, corn, barley and others.
Different countries and regions have their own peculiarities of flatbread preparation.
For example, in India flatbreads are called “chapati” and are made from coarse wheat flour. In Central Asia, flatbreads are called “tavlak” or “patyr” and are baked in a tandoor. In Georgia, flatbreads are called “mchadi” and are made of corn flour.
Flatbreads can be both simple and homemade, and complex and refined. Let’s fry simple flatbreads on kefir.
Ingredients for kefir scones:
- Kefir – 300 ml;
- Soda – ½ tsp;
- Egg – 1 pc;
- Salt – ⅓ tsp;
- Flour – 100 g;
- Green onions – a bunch;
- Hard cheese – 150 g.
Preparation of flatbreads on kefir:
Pour baking soda into kefir and mix, wait for the reaction of the components. Break an egg into the mixture, pour salt, add black pepper if desired, mix.
Sift flour into the kefir, knead a thick dough
.
Shred green onions and pour them into the dough, mix.
Grate cheese on a coarse grater and pour them into the dough, mix. Spread a few spoonfuls of dough on a dry pan, level the surface.
Fry the flatbread on low heat under a lid for 3-4 minutes on one side and 2-3 minutes on the other.
You get soft tender cheese tortillas with onions. This is a good way to diversify your diet.
