These quick, yeast-free Ukrainian Korzhiki are the perfect addition to your breakfast table, snack time, or as a side dish. They are both crispy and fluffy, and very easy to make.<\/p>\n
– For 3 servings:<\/p>\n
– Flour: 450 grams
\n – Salt: 1\/2 teaspoon
\n – Baking soda: 1\/2 teaspoon
\n – White vinegar: 1 tablespoon
\n – Buttermilk (or plain yogurt): 400 grams
\n – Sunflower oil for frying: 300 grams<\/p>\n
– 1 hour 20 minutes<\/p>\n
– 30 minutes<\/p>\n
– 20 minutes<\/p>\n
Start by sifting the flour into a large mixing bowl. Create a well in the center. Add salt and the baking soda which you have already dissolved in the vinegar. Gradually pour in the buttermilk and begin to blend the flour using a fork, working from the center outward.<\/p>\n
Once all the buttermilk is added and the flour is fully incorporated, mix with a spatula until you have a uniform, very sticky dough. This stickiness is normal and necessary for the breads to be airy and soft. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.<\/p>\n
Turn the dough out onto a well-floured surface and divide it into three equal parts. Take one piece and form it into a ball with floured hands. Then, flatten it by hand to about a centimeter thick. It is important that the dough remains fairly thick.<\/p>\n
Heat a skillet over medium-low heat (I use a setting of 9 out of 14), adding oil to a depth of about one centimeter. Place the bread in the pan, puncture it with a fork, and cook uncovered for about 3 minutes on each side until golden brown. If the dough browns too quickly, lower the heat slightly to allow the inside to cook thoroughly. While one bread is cooking, prepare the next one. Cook all the breads in the same manner, adding more oil if needed.<\/p>\n
Serve the Korzhiki warm or at room temperature, tearing them with your hands for an authentic experience.<\/p>\n\n\n