Potato flatbreads
Description
Perfectly pairs with tea and coffee. In fact, such flatbreads aren't only Tatar-style—almost every world cuisine has a recipe for flatbreads with a vegetable filling. To make potato flatbreads, prepare a simple dough using sour cream or kefir. You can use sour cream of medium fat content, but homemade sour cream works as well. Don't forget to season the potatoes well with salt while boiling. Serve cooled or slightly warm.
Instructions
- 1
Step 1
First, knead the dough: mix sour cream with eggs, add salt, and baking soda. Gradually add sifted flour. The amount of flour is approximate—I always do it by eye. The dough should turn out elastic and soft, like dough for chebureki. Let the prepared dough rest while you peel the potatoes and boil them until cooked. Then divide the rested dough into portions (you should get about 16–18 balls) the size of a tennis ball. Roll each ball thinly to the diameter of your frying pan.
- 2
Step 2
Heat a frying pan and add a teaspoon of vegetable oil. Fry the pancake on both sides.
- 3
Step 3
The dough may bubble, but that's not a problem. Fry until golden brown.
- 4
Step 4
Mash the boiled potatoes into a puree with milk and butter (add them to taste). Let the flatbreads cool slightly. Spread the puree on one half of the flatbread and cover it with the second half.
- 5
Step 5
Cut the flatbread in half. This is what it looks like in the end when sliced.
- 6
Step 6
You can serve the ready potato pancakes with different sauces, simply with sour cream, or with melted butter.