Small flatbreads from the pan

Ingredients for 4 servings:

• 200 g sour cream
• 2 eggs, size M
• 250 g wheat flour, a little more if necessary
• 100 g rye flour
• 1 packet of baking powder
• 1 ½ tsp sugar
• ½ tsp salt
• Oil for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

without yeast, my grandma’s way

Sift the wheat and rye flour into a bowl together with the baking powder. Make a well in the center. Mix together the sour cream, eggs, sugar, and salt and add to the flour mixture. Knead first with a wooden spoon and then with your hands until the dough no longer sticks to your hands (add a little more flour if necessary). Cover the bowl with plastic wrap and let the dough rest for about 20 minutes. Halve the dough and divide each half into 6 roughly equal pieces. Coat each half in flour, flatten, and roll out on a floured surface into round flatbreads about 3-5 mm thick. Shake off any excess flour before frying. At the same time, heat about 4-5 tablespoons of oil in a pan and fry the flatbreads, one by one, on both sides until golden brown. Then place the flatbreads on kitchen paper to absorb any excess fat. These flatbreads taste great with both sweet and savory toppings, e.g. E.g. with jam or honey or with herb curd.