Sour Cream Flatbreads

Make the sponge. Dissolve the yeast in warm water, add enough flour to reach the consistency of thick 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 a crumbly texture. Combine with the sponge, knead into a dough, and let it rest for about 20 minutes. Then knead the dough thoroughly for about 10 minutes, you can also slap and fold it.

The dough should double or triple in volume. Divide the dough into 8-10 pieces, rolling each piece into a round bun. Cover with parchment paper and let rest for 5-10 minutes.

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