Simple flatbreads “from nothing”
Description
Perfect with tea and coffee. Of course, you can knead dough especially for flatbreads. With kefir, like for shilpak. Or with onion, like for fatyir. Or yeasted, like for zheymya. Fry Indian puri or Uzbek layered katlama. All of this is very tasty. However, simple flatbreads made from leftover dumpling dough are no worse. Just follow the technology. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
The remaining dumpling dough should be not dried out and soft.
- 2
Step 2
Roll out the dough into a sheet, brush it with vegetable oil, and roll it into a tight log. Divide the log into portions according to the size of your pan and shape each into a tight “snail”. Brush the tops with a little more oil and let the dough rest under plastic wrap or a damp cloth for about 15 minutes.
- 3
Step 3
Roll each “snail” thinly, pierce the middle with a fork, and fry in a heated pan with oil until golden, turning several times so the pancake doesn’t puff up in the center.
- 4
Step 4
Serve the flatbreads hot with fresh hot tea.