Eastern European Flatbreads

The base of this dough is kefir a sour dairy product commonly found in Eastern European cuisines. It gives baked – or in this case, fried – goods a tangy flavor and pillowy texture.
Aromatic, chewy and satisfying, this is pretty much my favorite food. The yeast-free dough is very hard to mess up, so I hope this recipe will help you usher in spring as much as it helped me.

Ingredients
1 cup kefir, or watered down plain yogurt
1/4 teaspoon fine sea salt
3-5 teaspoon olive oil for frying
2-4 cups all-purpose flour,
1 teaspoon baking powder/soda
1-2 tablespoon sesame seeds
Add more Half-and-half or flour if necessary for dough to be the correct texture.
Instructions
In a large bowl, combine kefir, yogurt, baking soda , salt and mix well with a fork or electric mixer.
Sift in the flour and mix well. The dough should be soft yet dense, and a bit sticky.
Generously dust a work surface with flour and knead dough until it is homogeneous and holds together, about 1 minute. Divide dough into 8 pieces and roll into balls. Roll out each ball into a circle 6 inches in diameter sprinkle with sesame seeds .
In a large frying pan heat up enough oil to cover the bottom. Fry breads one at a time, for three minutes per side, adding more oil if needed. Transfer breads to a paper-towel lined platter to drain excess fat before serving.
Leftover flatbreads can be kept wrapped in plastic wrap in the fridge up to 4 days. Reheat flatbreads in a skillet.

#CookingWithAlus #Flatbread