Sweet fried flatbreads

Name: Sweet fried flatbreads
Ingredients: 500 g type 00 flour; 1 tablespoon sugar; 1 teaspoon salt; 7 g active dry yeast; 250 ml milk; 2 tablespoons oil; 1 teaspoon grated lemon zest (optional); 250 ml oil for frying; 15 g powdered sugar (optional)

Dessert - Sweet fried flatbreads by Augustina C. - Recipia

Sifted flour makes sweet fried flatbreads with an elastic crumb. They rise for an hour and are browned on both sides. The dough, made with milk and yeast, is stretched by hand, and powdered sugar is optional. I prefer to keep them thin so they’re easy to turn in the pan. Prep: 20 minutes. Cook: 29 minutes. Rest: 60 minutes. Total time: 109 minutes. Servings: 6. About 500 kcal and 10 g of protein per serving.

Ingredients

500 g type 00 flour
1 tablespoon sugar
1 teaspoon salt
7 g active dry yeast
250 ml milk
2 tablespoons oil
1 teaspoon grated lemon zest (optional)
250 ml oil for frying
15 g powdered sugar (optional)

Preparation

1. Put the sifted flour in a bowl and mix it with the sugar, salt and active dry yeast. 2. Warm the milk over low heat for 2 minutes, until lukewarm, then mix it with the oil for the dough. 3. Gradually pour the milk into the flour and knead for 8 minutes, until you have an elastic dough that doesn’t stick. If it’s still stiff, work in a little milk; if it sticks, gradually sprinkle in flour. Add the lemon zest, if using. 4. Cover the bowl and leave the dough to rise in a warm place for at least 60 minutes, until it has visibly risen. 5. Briefly knead the dough to knock out the air, then divide it into 12 pieces and flatten them by hand. 6. Pour the frying oil into a pan and heat it over medium heat for 5 minutes. Fry 3 flatbreads at a time for 3 minutes on each side, in four batches, until browned. Transfer them to paper towels. 7. Once they’ve cooled, dust them with powdered sugar, if you like.

Notes

Keep the flatbreads in a closed container until the next day; for longer storage, keep them in the fridge for no more than 3 days and warm them slightly before serving. For a dairy-free version, replace the milk with 250 ml unsweetened soy drink; the dough contains gluten, and the milk provides dairy. They go well with a cup of black tea, especially when dusted with sugar. If the dough sticks to your hands as you flatten it, oil your palms a little instead of adding lots of flour straight away. Thicker flatbreads need a lower heat so they have time to brown without staying raw in the middle. For the lemon zest, grate only the yellow part, as the white part can taste bitter. If the flour absorbs more milk and the dough seems stiff, add milk a little at a time; stop when the dough becomes elastic. The flatbreads firm up slightly as they cool, so they’re nicer while still fresh.

Frequently asked questions

Can I replace the active dry yeast with fresh yeast?

Yes. Use 21 g fresh yeast and dissolve it in the lukewarm milk before mixing it with the oil.

Why do the flatbreads turn out oily?

Oil that’s too cool is more easily absorbed by the dough. Aim for about 170°C for frying and add the next batch once the oil has returned to the right temperature.

Can I knead the dough with a stand mixer?

Yes, use the dough hook and knead for 6 minutes on low speed. Stop the mixer when the dough comes together into an elastic ball.