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Oven sweet sour cream flatbread – like back in the Soviet Union

Oven sweet sour cream flatbread – like back in the Soviet Union

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Fluffy, soft and incredibly aromatic is this oven sweet sour cream flatbread. It dates back to the Soviet era and was part of the assortment of many Soviet bakeries. In the meantime, you can’t find the pastry anywhere in Russia anymore. Here I show you the GOST recipe – the original Soviet recipe – according to which you can make the sweet sour cream flatbread yourself, which tastes and looks just like it did back in the Soviet Union. You can find a detailed sweet sour cream flatbread recipe with exact quantities and step-by-step instructions here at the very bottom.

Forgotten pastry of the Soviet era

Soviet bakeries used to sell this sweet sour cream flatbread. Many adults who were children back then and grew up in the Soviet Union certainly remember the taste of the unique pastry – the taste of their childhood. In the meantime, the sweet sour cream flatbread has disappeared from the shelves of Russian bakeries and has almost been forgotten. The more you are happy when you can make it yourself at home according to the classic recipe.

Sweet sour cream pastry

Sweet sour cream flatbread with special yeast dough

The dough that makes the Soviet sour cream flatbread is not a classic yeast dough, mainly because it is made with sour cream. Moreover, for it, first of all, the pre-dough and fine crumbs are prepared separately with sour cream, butter, flour, sugar and salt, before the two components merge into one dough. And finally, this sour cream dough, compared to the ordinary yeast dough, has quite a long rising time, which is later reflected in its taste – the special fluffiness of the pastry.

Long rising time of the dough is worth it

Although the yeast dough for the sweet sour cream flatbread has quite a long rising time (In total, it is about 4 hours.), but the waiting time is worth it. Because in the end, you’ll get a very fluffy, soft and aromatic pastry that will fill your whole house with irresistible aroma as it bakes. Besides, you don’t have to stand in the kitchen the whole time the dough is rising, but can devote yourself to other things.

Flatbread with sour cream from the oven

With tea, fruit or plain

The sour cream flatbread is perfect for dessert after dinner or for breakfast. You can serve it with a cup of tea. It also tastes very good with a glass of milk. Instead of cow’s milk, you can enjoy it just as well with plant milk, for example almond milk, coconut milk, oat milk or lupine milk. Especially children like to eat it with milk. Besides, the sweet sour cream flatbread tastes delicious with fresh fruits. However, it is also heavenly delicious on its own, making it ideal as a snack in between meals. Moreover, you can take the flatbread with sour cream on the go.

Russian oven sweet sour cream flatbread is

  • fluffy,
  • soft,
  • aromatic,
  • very tasty,
  • made with special yeast dough with sour cream,
  • an eye-catcher on the dining table,
  • easy to make with common ingredients,
  • ideal for dessert, breakfast or as a snack in between,
  • suitable for takeaway.

Soviet sweet sour cream flatbread

Russian recipe for sweet sour cream flatbread

The recipe for the Russian sweet sour cream flatbread is very easy. However, the yeast dough has quite long rising times, which you should take into account for the making. Here you can get a rough idea of how the making goes, and what you need for the recipe. The exact quantities and step-by-step instructions for making Russian sweet sour cream flatbread can be found in the recipe box below.

  1. First you need to prepare the pre-dough. All you need is lukewarm water, yeast and flour. Knead the three ingredients into a sticky dough and let it rise for 1 hour.
  2. Then make the dough. For this you need room-warm sour cream, soft butter, sugar, salt and again flour. First you mix all the ingredients with your hands to fine crumbs, then you add the mixture to the pre-dough and knead it to a firm dough. After the dough has risen briefly, knead it again thoroughly and let it rise for another hour.
  3. Now divide the dough into pieces, form them into balls and let them rise for 1 hour. Then roll out the balls into patties and let them rise on the baking sheet for another 40 minutes. Then make small holes in the sour cream flatbread, brush it with a mixture of egg yolk and a little water and bake it for about 15 minutes. Done!

Sweet sour cream flatbread

How to make Soviet sweet sour cream flatbread: with these tips and tricks you will succeed

  • Instead of fresh yeast you can also use dry yeast. For the recipe below you need 7 g of it.
  • It is important that all ingredients for the pre-dough and the dough are lukewarm or room-warm, so that the yeast dough can rise faster. The ingredients for coating the flatbread must also be room-warm.
  • The amount of flour specified in the recipe for the pre-dough may vary. Therefore, add it in portions to the water with yeast until the pre-dough gets the right consistency. It must be very sticky, not runny and not solid.
  • The amount of flour needed for the dough may also be different for you. The dough for the sour cream flatbread must be firm, not sticky, but not dry either. If your dough is sticky, add a little more flour. If it is too dry, add a small amount of lukewarm water.
  • Be sure to knead the dough for about 10 minutes after it has had a chance to rise briefly so that the sweet sour cream flatbread will be fluffy and soft when baked.
  • Be sure to let the pre-dough and dough rise in a warm place. The colder it is in the place where the dough needs to rise, the longer it will take to rise.
  • I made 9 flatbreads with the dough. You can also make more or less but accordingly smaller or larger patties.
  • Don’t roll out the sour cream flatbread too thin, or it might taste dry after baking.
  • When brushing the sour cream flatbread with the egg yolk mixture, make sure that it does not flow into the holes. If it did, your flatbread would look prettier.
  • You can check if the sweet flatbread with sour cream is baked with a toothpick.

Soviet sweet yeast pastry

Have you made Russian sweet sour cream flatbread according to this recipe? I’m looking forward to your result, your star rating and your comment below on how you liked the pastry.

Appetite for more Soviet-era treats? Try too:

Russian sweet sour cream flatbread

Russian sweet sour cream flatbread

Fluffy, soft and incredibly aromatic is this oven sweet sour cream flatbread. It dates back to the Soviet era and was part of the assortment of many Soviet bakeries. In the meantime, you won't find this pastry anywhere in Russia anymore. According to this GOST recipe – the original Soviet recipe -, you can make the sour cream flatbread yourself, which tastes and looks just like it did back in the Soviet Union.
Prep Time 50 mins
Cook Time 15 mins
Dough rising time 4 hrs
Course Breakfast, Dessert, Snack, Trifle
Cuisine Russian
Servings 9 pieces

Ingredients
  

for the pre-dough

  • 140 ml water (lukewarm)
  • approx. 200 g flour
  • 21 g fresh yeast

for the dough

  • pre-dough
  • 100 g sour cream (room temperature)
  • 75 g butter (room temperature)
  • 75 g sugar
  • approx. 300 g flour
  • 5 g salt

for coating

  • 1 egg yolk (room temperature)
  • 1 tsp water (room temperature)

Instructions
 

Making the pre-dough

  • Pour lukewarm water into a large mixing bowl and dissolve fresh yeast in it.
  • Add flour in portions and knead into a very sticky dough. Cover the dough with a towel and let it rise in a warm place for 1 hour.

Making the dough

  • Mix flour, sugar and salt.
  • Add sour cream and butter and crumble everything finely with your hands.
  • Add the sour cream crumbs to the pre-dough and knead it into a firm dough. If the dough is too sticky, add some more flour. If it is too dry, add a small amount of lukewarm water. Cover the dough with a towel and let it rise in a warm place for 20 minutes.
  • Knead the dough for about 10 minutes, cover it again and let it rise in a warm place for another 1 hour.
  • Divide the dough into 9 equal pieces, form each piece into a ball, spread the balls on the work surface, leaving plenty of space between them, cover them with a towel or cling film and let them rise for 1 hour.
  • Roll each ball of dough into a round patty about 1 inch thick, spread the patties on two baking sheets lined with parchment paper, cover them with a towel or plastic wrap, and let them rise for 40 minutes.
  • Carefully poke many small holes in each patty with a wooden skewer.
  • Mix egg yolk with 1 tsp of water.
  • Brush the sour cream flatbread with the egg yolk mixture, let them dry for 5 minutes and bake the flatbread first on one baking sheet, then on the other in a preheated oven at 180 °C top and bottom heat for about 15 minutes each, until they get a golden brown color.

Notes

  • Instead of fresh yeast, you can also use dry yeast. For the recipe you then need 7 g of it.
  • It is important that all ingredients for the pre-dough and the dough are lukewarm or room-warm, so that the yeast dough can rise faster. The ingredients for coating the flatbread must also be room-warm.
  • Do not roll out the sour cream flatbread too thinly, or it may taste dry after baking.
  • When brushing the sour cream flatbread with the egg yolk mixture, make sure that it does not flow into the holes. If it did, the flatbread would look prettier.
  • Use a toothpick to check if the flatbread with sour cream is done baking.
  • Note the detailed tips and tricks for making the sweet sour cream flatbread at the top of the post.
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