Unleavened pancakes from extracted dough (dry pan)
Knead the dough in water, divide it into balls and, greasing it with butter, roll out thin flatbreads on parchment. Together with the parchment we transfer the stack of flatbreads to a dry pan and bake. All that remains is to undo the resulting pancakes and serve them to the table. Once you introduce these uncomplicated-to-make unleavened dough pancakes into your diet, you'll know you can't go anywhere without them.
Products
Flour - 160 g (1 cup of 250 ml) + for working with dough
Water - 100 ml
Salt - 0,5 tsp.
Vegetable oil - 1-2 tbsp
Prepare the ingredients.
Sift flour into a bowl, add salt.
Gradually add water and knead the dough directly in the bowl.
Then dust a work surface with flour, put the dough on it and continue kneading for 3 minutes more.
The dough is smooth, elastic and not too soft. Wrap the dough in a bag and leave for 30 minutes.
The rested dough is divided into equal parts. I make pancakes on a large pan with a diameter of 26 cm, so I divide the dough into pieces of 15-17 grams. For pans with a smaller diameter, make smaller pieces.
Cover the resulting balls with a damp towel and leave for 10 minutes.
Then, each ball, dusting with flour, roll out into a thick flat piece with a diameter of 5-6 cm.
Cover the rolled out pieces of dough with a damp towel and leave for 5-10 minutes.
Meanwhile, cut out 2 circles of parchment paper to the diameter of the pan.
Lightly grease the first circle of parchment with vegetable oil.
In the center lay out a flatbread, smear it with vegetable oil and sprinkle it with flour (it is convenient to do it through a strainer).
On top of the greased flatbread, lay the next one, grease it with butter and sprinkle with flour. So we lay out a stack of 4 flatbread. The rest of the flatbreads stay under the wet towel.
We cover the pile of flatbreads with a second sheet of parchment and start using a rolling pin to roll out the dough.
Roll out a very thin crust to the size of the parchment.
Transfer the parchment-rolled dough to a pan that has been well heated on the stove. Bake for a minute, turning the parchment-lined dough every 15 seconds.
Remove the finished pancakes from the frying pan and immediately unmold.
Four thin pancakes are obtained. Once separated, they will no longer stick together and can be stacked.
Ready unleavened pancakes made of extracted dough can be eaten immediately, or you can store them in the refrigerator for a week or in the freezer for even longer, until they are needed. During storage it is better to wrap them in an airtight bag - so they do not dry out and wait for the moment when you need them.
Pancakes can be used instead of plates, you can eat them instead of bread with or without spreading, you can fry them or bake them again in some interesting sauce, and you can make from them the cakes for sweet or snack cakes, rolls or envelopes with all kinds of stuffing.
Enjoy