Instead of bread: how to bake delicious flatbreads for soup – incredibly fluffy and aromatic
Having prepared cabbage soup, borscht or just broth, a gourmet will certainly want to eat the dish with soft, aromatic and warm bread.
But what should you do if you only have a hard and stale baked good on hand?
What to do if there is simply no access to fresh bread?
The answer is simple: you should prepare the flour product for the soup yourself.
The expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova offered a recipe for flatbreads that are distinguished by their ease of preparation, softness, fluffiness and bright taste.
Recipe for flatbreads for soup
In a bowl, pour two cups of flour, a teaspoon of salt and the same amount of soda. Add a little granulated sugar to the mixture.
In a separate container, prepare the liquid part of the dough. Use one and a half glasses of plain water (it should be moderately warm), two teaspoons of vinegar, two tablespoons of vegetable oil and the same amount of sour cream.
At the next stage, the bulk and liquid components of the base should be “combined”.
The result should not be a very liquid mass. If necessary, you can add a little more flour.
The container with the dough should be covered with a piece of cloth and left for half an hour.
Next, you can start frying the flatbreads. You need to do the same as when making pancakes, but keep in mind that the flatbread should take up the entire frying pan.
The result will be a soft and hot flour product that is ideal for soup.
Earlier, gourmets were told how to turn mashed potatoes into a culinary masterpiece.
