Sour Cream Flatbreads

Prepare the sponge. Dissolve the yeast in warm water, add flour until it reaches the consistency of oatmeal, mix well, and set aside in a warm place.

Sift the remaining flour into a bowl, add the sugar, butter, sour cream, and salt, and rub into crumbs. Pour in the sponge, knead the dough, and let it rest for 20 minutes. Then knead thoroughly for about 10 minutes; you can also slap and fold the dough.

Once the dough has doubled or tripled in size, divide it into 8-10 pieces and shape them into round buns. Cover with parchment paper and let rest for 5-10 minutes.

Flatten each bun into a flatbread 1-1.5 cm thick. Place on parchment paper, cover, and let proof for 30-40 minutes.