Quick Kefir Flatbread (No Yeast)
A fast, no-yeast base for when you’re in a hurry or don’t have yeast. Roll out immediately—holds light fillings well.
- Time
- 20 min
- Serving
- 587 kcal
- Ingredients
- ≈ $0.21
- Protein
- 17 g
Ingredients
- 1 Wheat flour 135 g
- 2 Kefirpack 900 ml ≈ $2.13 90 ml
- 3 Baking soda 2 g
- 4 Salt 2 g
- 5 Sunflower oil 10 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix kefir2, baking soda, salt, and oil; let sit 2 minutes until slightly foamy.
Add flour and knead into a soft dough (3–4 minutes), dusting with extra flour if sticky.
Preheat oven to **230°C (450°F)** with a baking sheet inside.
Roll dough thin, transfer to parchment, and add filling.
Bake 10–13 minutes until golden-edged and crisp at the bottom.
Tips
- Why it works
- Add the baking soda together with the kefir, so it foams and creates bubbles for a light texture. If you wait longer, the dough will be dense and heavy.
- Substitutions
- Replace the kefir with soured milk or plain yogurt. The dough will be a bit denser, but it will keep its shape. You can skip the sunflower oil if the dough isn't sticky.
- Common mistakes
- If the dough is left too long in the oven, the edges brown while the middle stays raw. Check after 10 minutes by pressing the bottom lightly: it should be dry.
- Storing and reheating
- Keep in the fridge for 2 days, but it's best eaten right away. Reheat in the oven at 180 °C for 5 minutes so it doesn't dry out.
- Serve with
- Serve with tea or use as a base for a light cheese and cucumber sandwich. Works for lunch when you have no time for a hot meal.
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