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Russian flatbread vegan
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Russian flatbread vegan

Crispy on the outside, moist on the inside, flaky and so delicious this golden brown flatbread tastes. It's vegan and lightning fast to make in the pan with this recipe using just four ingredients. You can enjoy it plain, with main dishes, soups or salads. Russian flatbread is delicious both hot and cold. But it tastes best fresh, straight from the pan.
Course Side Dish, Snack, Trifle
Cuisine Russian
Prep Time 20 minutes
Cook Time 10 minutes
Resting time 30 minutes
Servings 6 flatbreads

Ingredients

  • approx. 170 ml water (room temperature)
  • 80 ml boiling water
  • 400 g flour
  • 1 tsp salt
  • olive oil (for brushing)

for frying

  • vegetable oil

Instructions

  • Mix flour and salt, add boiling water and mix roughly with a spoon so that lumps form.
  • Add room temperature water gradually and knead into a soft dough. Cover the dough and let it rest for 30 minutes.
  • Divide the dough into 6 equal pieces, form each piece into a ball, spread the balls on the work surface and cover them with a towel or plastic wrap.
  • One at a time, roll each dough ball out very thin, almost translucent into a circle (keeping the other dough balls covered while you work with one), brush each dough circle with olive oil, roll it up, and shape each roll into a snail.
  • Roll out each snail about 3 mm thick into a round patty.
  • Put some vegetable oil in the pan and heat it. Fry the patties one by one in the pan over medium heat until golden brown on both sides.

Notes

  • To give the dough the right consistency, add the room-warm water in batches to the other ingredients. The amount of water indicated may vary. The dough must be soft, not mushy and not dry.
  • It is important to roll out the dough as thinly as possible before brushing with olive oil, but not too thinly before frying, so that it tastes flaky after frying.
  • Note the detailed tips and tricks for making the Russian flatbread at the top of the post.