John Myers
Ingredients for 1 servings:
- 1 kg wheat flour type 405
- 500 ml water, lukewarm
- 80 ml vegetable oil
- 2 packets of dry yeast
- 2 tbsp sugar
- 1 tbsp salt
- 150 ml milk, lukewarm
- frying fat
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 3 minutes; Total time approx. 2 hours 33 minutes
makes 14 – 18 pieces
To make the yeast dough, pour warm water into a large bowl and dissolve the yeast and sugar. Then add the milk. Next, add about 1/3 of the flour and mix well with the liquid. Then add the salt, oil, and the remaining flour, and knead everything into a smooth, slightly sticky dough. Cover with a damp kitchen towel and let the dough rise for about two hours. After the rising time, use lightly greased hands to gradually separate small portions and shape them into flatbreads. To do this, simply stretch the dough slightly. To prevent them from bulging too much during baking, make a small hole in the center of the flatbreads. Then carefully place them in hot vegetable oil and bake. If you’d rather avoid frying, you can also “bake” the flatbreads like flatbreads in a lightly greased, non-stick pan. Immediately after baking, they should be drained briefly on kitchen paper and can then be served as a salad or soup accompaniment, with meat and fish dishes or with cinnamon sugar, honey or maple syrup.
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