Hello, dear blog readers! I think that many of you associate pies with a long cooking process. Until recently, I was also sure that without well-preserved yeast dough, lush baked goods would not work. Until a friend suggested that I try kefir pies fried in a frying pan. The advantage of this recipe is that you can do without the oven. The entire process from kneading the dough to serving the dish took me less than 40 minutes.
Prepared quickly, almost instantly. And they turn out so airy and tender that they melt in your mouth! Even on the second day they remain soft. But there are some nuances, and if you don’t take them into account, the baked goods will turn out sticky and tough.
Kefir should be at room temperature and fat content, at least 3.2%. You can even add a little sour cream to it. Moreover, for good fermentation it is better to use an old, slightly sour product.
Adding vegetable oil will help make the dough as elastic as possible. In this case, it will remain moist, soft for a long time and will not tear when sculpting. An important point in preparation is the time of adding soda. If you pour it into kefir, the reaction will immediately begin and all the carbon dioxide will evaporate. In order for the soda to react with the flour and make the dough fluffy, you need to add it in the middle of kneading. Instead of soda, you can use yeast, then the dough will turn out more fluffy. And the choice of toppings is amazing. If you don’t have time to carefully sculpt each portion, mix the dough with the filling - you’ll get a lazy option
