Crispy Pan-Fried Flatbreads with Sour Cream & Salmon Roe For the dough: ¾ cup whole milk, lukewarm (110–115°F) 1 tsp instant dry yeast 1 tsp sugar 1½ cups all-purpose flour, plus more for dusting ½ tsp salt Sunflower oil, for frying and oiling hands For serving: ½ cup sour cream 2 tbsp chopped fresh dill Salmon roe In a small bowl, whisk together the warm milk, active dry yeast, and sugar, and let it sit for 5 to 10 minutes until bubbly and foamy. In a separate bowl, mix the flour and salt, then pour in the yeast mixture. Stir until a soft, slightly sticky dough forms. Lightly oil your hands and knead the dough in the bowl until smooth and elastic, about 5 minutes. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 45 to 50 minutes. Gently punch down the dough, cover again, and let it rise for another 30 minutes. Turn the dough out onto a floured surface and divide it into four equal portions. Shape each into a ball, then cover with a towel and let rest at room temperature for 10 minutes. While the dough rests, mix the sour cream with chopped dill and set it aside. Pour about an inch of sunflower oil into a deep frying pan and heat to 325°F. Gently flatten each dough ball into a round about 5 inches wide, keeping the shape light and airy. Carefully place the dough into the hot oil and fry until golden brown on both sides, about 2 minutes per side. Transfer to a paper towel–lined plate to drain. Serve the flatbreads warm, topped with a generous spoonful of dill sour cream and a small scoop of salmon roe. Crispy on the outside, tender inside—this is comfort food at its best.
