Sour Cream Flatbread

1. Activate Yeast

In a large bowl, dissolve 2¼ teaspoons of active dry yeast and a pinch of sugar in 250 milliliters of warm water. Let it sit for about 10 minutes until the mixture becomes frothy.

2. Prepare Dough

To the activated yeast mixture, add 1 cup of sour cream, 2 tablespoons of melted unsalted butter, and 1 teaspoon of kosher salt. Mix well, then gradually incorporate 4 cups of all-purpose flour to form the dough. Cover with plastic wrap and let the dough rest for about 4 hours at room temperature, or refrigerate for 24 hours.

3. Roll Out Dough

After the dough has risen, transfer it to a lightly floured surface and divide it into 4 to 6 equal portions. Roll each portion out before cooking.

4. Cook Flatbreads

Heat a cast-iron skillet over medium heat and brush it lightly with olive oil. Place a portion of dough on the skillet and cook for about 3 to 4 minutes on each side, or until golden brown and cooked through.