This quick Russian kefir flatbread is pan-fried and topped with smoked salmon and cream cheese. Since the dough needs no yeast, it comes together fast and is served open-faced for breakfast or a light evening spread.
Mix the kefir, salt and baking soda, then work in the flour a little at a time until you have a soft, elastic dough. Cover and rest for 10 minutes.
Divide the dough into four and roll each piece into a 4 mm round. Cook in a hot buttered pan until golden on both sides.
Spread cream cheese over the cooled flatbreads, arrange the smoked salmon on top, and finish with dill and lemon slices.
The thinner you roll the dough the crisper it gets, the thicker the softer; for a first try aim for medium thickness. Allergens: contains wheat (gluten), milk and dairy, fish.
Hamuru 4 milimetreye açmayı beceremedim, biraz daha kalın kaldı ve tavada 12 dakika yerine 16 dakika pişirdim. Yine de somonla üzeri güzel oldu, bir dahaki sefere daha ince açmaya çalışacağım.
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