Pancakes (Childhood Memories)

Name: Pancakes (Childhood Memories) - Valentina H.
Ingredients: 1kg white wheat flour 400; 450 ml water salt to taste 50g yeast 2 teaspoons of oil

Pasta/Pizza - Pancakes (Childhood Memories) by Valentina H. - Recipia

Flatbreads (Childhood Memories) I made flatbreads again, the classic recipe I learned from my grandmother. I prepared them on an ordinary day, without any special occasion. Rolled out dough, a hot griddle, and that smell of baked flour filling the kitchen. It’s the kind of recipe that doesn’t require much, but patience is key. What came out is simple: elastic flatbreads, evenly baked, lightly browned. Quick Info Total time: about 2 hours (includes rising) Preparation time: 15-20 minutes Rising time: 1-1.5 hours Baking time: 1-2 minutes per flatbread Servings: 16-18 flatbreads (depending on size) Difficulty: easy Recipe type: yeast dough, flatbreads on a griddle or tray Ingredients 1 kg all-purpose wheat flour 400-450 ml warm water salt to taste 50 g fresh yeast 2 teaspoons oil Preparation Method 1. Sift the flour into a large bowl. It’s easier to work with sifted flour, preventing lumps when kneading. 2. Crumble the yeast over the flour. There’s no need to dissolve it separately; it goes directly into the dough. 3. Gradually pour in the warm water. Start with 400 ml, adding more only if necessary. If you’re using high-absorption flour, you’ll notice it may require more liquid. 4. Add salt to taste. You don’t need much; a level teaspoon is usually enough, but it depends on your preference. 5. Start kneading. Once all the water is incorporated and there’s no dry flour left, add the oil. The oil helps with elasticity and prevents sticking while kneading. 6. Knead until you have a smooth, elastic dough. This takes about 10-12 minutes by hand. 7. Cover the bowl with a clean towel and let it rise in a warm, draft-free place until it doubles in size. It rises best if left for at least an hour. If it’s cool, let it rise for an additional 15-30 minutes. 8. When the dough has risen, turn it out onto a floured surface. Divide it into equal pieces (16-18, depending on how large you want the flatbreads). 9. Take each piece and roll it out with a rolling pin into a thick sheet about an inch thick. They don’t need to be perfectly round. 10. Heat a thick pan or griddle. If you have a cast iron pot, you can use its bottom, but it’s not necessary. Bake the flatbreads directly on the hot surface, without oil, for 1-2 minutes on each side until they are lightly browned and puffed up. 11. Remove them to a plate and cover with a towel to keep them soft while they cool. Why I Make This Recipe Often Because it’s simple, and you have the ingredients on hand anytime. The flatbreads stay soft even the next day; you can take them on the go or use them as a side dish. They don’t require complicated techniques, and you don’t need any special equipment. Tips and Variations Tips Don’t let the dough get too dry; it’s better to be a little softer than too dense. If the griddle or pan isn’t hot enough, the flatbreads won’t cook evenly. Don’t overbake them, or they will dry out quickly. Substitutions You can use dry yeast (2 packets of 7 g) if you don’t have fresh; just activate it separately in warm water. If you don’t have oil, you can knead without it, but the texture will be a bit firmer. Variations For a different flavor, you can sprinkle coarse salt on top before baking. You can add some seeds to the dough, but the basic recipe doesn’t include them. Serving Ideas They can be eaten plain, with cheese, yogurt, butter, or any stew. They’re also good cold, with jam or honey. Frequently Asked Questions 1. Can the flatbreads be baked in the oven? No. The classic recipe is for a griddle or pan directly over heat. They come out too hard in the oven and don’t have the desired texture. 2. Can I use whole wheat flour? Partially, yes, but not entirely. At most, half of the amount can be whole wheat flour; otherwise, the flatbreads will be dense. 3. Can the dough be left to rise overnight? It’s not recommended for this recipe. It rises quickly and doesn’t need a long rising time. 4. Can the flatbreads be frozen? Yes, after they cool down. They can be reheated on a griddle or steamed. 5. If I don’t have a rolling pin, how can I roll them out? You can use a clean bottle. They don’t have to be perfectly thin. Nutritional Values Values are estimated for an average flatbread (from 1 kg of flour, you get about 16-18 pieces): Calories: ~170 kcal Carbohydrates: ~35 g Protein: ~5 g Fat: ~1 g Values may vary depending on the thickness of the flatbreads and the exact amount of water or oil used. Storage and Reheating The flatbreads store best covered at room temperature for 1-2 days. If you want to keep them longer, place them in a bag or airtight container. They can be reheated directly on the griddle or steamed. They won’t stay soft for more than 2 days. Freezing the dough is not recommended, only the already baked flatbreads.

Pancakes (Childhood Memories)

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