Dissolve the yeast in the cold water and then make a yeast dough together with flour, salt, butter, sour cream or crème fraîche. Cover and let rise in a warm place until the dough has doubled (approx. 1 hour).
Dust the work surface with a little flour. Tilt the dough out of the bowl onto the work surface. Divide the dough into 6 - 8 equal pieces.
Roll out each piece individually or pull out into a round circle with floured or oiled fingers. Then place the dough circles on a baking sheet lined with baking paper and dusted with flour. Covered, the flat breads can rest for another 30-45 minutes.
Melt the 30 g butter. Press the clove of garlic and mix with the finely chopped parsley and butter.
Put some olive oil in a saucepan or pan and heat the oil on a low temperature. Depending on the size of the pot, you can then add 1 or 2 flat breads to the pot. Fry in portions at a low temperature for approx. 3 minutes on each side. Every time before the next loaves of bread are added, add a little olive oil to the pan.
It is important that the temperature is really low, otherwise the flat breads will be too dark and will not be baked through!
Brush each flat bread with the butter and garlic mixture after frying
Very suitable as a side dish.
Tip: When rolled out a little larger, we use it for pita gyros.
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