An ultra-fast, simple, and inexpensive option for homemade yeast-free bread is kefir cakes cooked in a pan without oil. Only four components, a simple dough kneading, no infusion, a few minutes to cook – and a fluffy, porous cake with a milky aroma and a crispy crust is already on the table!

Summary

Ingredients

• Wheat flour – 225 g + for dusting and for frying
• Kefir – 125 ml
• Salt – 0.25 teaspoon
• Baking powder – 0.5 teaspoon

For the filling (optional):

• Jam (or jam) – 150 g

The taste of such bread cakes is neutral, so they go well not only with sweet jams, preserves, and marmalades but also with unsweetened additives. Cut such a fluffy and porous cake with a tender and airy crumb in half and brush with butter, pâté, melted cheese, or place a sausage circle inside – and your snack or breakfast sandwich is ready!

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Instructions

1. Combine wheat flour, salt, and baking powder in a deep bowl. Mix thoroughly. Gradually pour in kefir.
2. Knead the dough with your hands until it becomes homogeneous and begins to gather into a ball. You will get a soft, slightly sticky, and rather thick dough.

   

3. We transfer the dough to the floured board. Flatten the dough with your hands or with a rolling pin into a round layer about 1-1.5 centimeters thick.
4. Cut the resulting circle of dough with a knife into four equal parts. Heat a dry frying pan without oil over medium heat. Lightly sprinkle the bottom of the pan with a couple of pinches of wheat flour and put the cakes there.
5. Fry the cakes over medium heat, without covering, for about 7-10 minutes on each side. It is easy to understand that it’s time to turn the cakes over: when the underside of the cakes is browned and hardened, and the dough rises slightly, it’s time to turn them over.
6. We serve ready-made fluffy cakes on kefir to the table. We cut them lengthwise and grease them with jam, jam, or any other additive to our taste. Like most baked goods, flatbread tastes best when hot, but chilled as well.

   

Bon Appetit!