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  • Pan-fried bread
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    Pan-fried bread

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    Usually, you have to be very thorough when baking bread. However, if you bake it in a pan, the bread is a bit more rustic, but you are finished in half the time and it tastes wonderful. With the sour milk, the bread is kind of like a Norwegian pita bread.

    Serves 4

    PREPARATION:

    • 1

      Place the yeast in a bowl with the lukewarm water. Stir in the yeast and add half the flour, sugar and salt. Mix well and allow to stand for 10 minutes until the yeast starts to ferment.

    • 2

      Add the sour milk and the remainder of the flour and stir well using a wooden spoon. Allow the mixture to stand and rise for 20 minutes under a moist cloth. The dough should be a bit sticky.

    • 3

      Add a spoonful of dough to a greased Teflon pan. Spread the dough outwards and fry it for 3 minutes on each side over a medium heat.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country and tagged . Bookmark the permalink.
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  • Usually, you have to be very thorough when baking bread. However, if you bake it in a pan, the bread is a bit more rustic, but you are finished in half the time and it tastes wonderful. With the sour milk, the bread is kind of like a Norwegian pita bread.

    Serves 4

    PREPARATION:

    • 1

      Place the yeast in a bowl with the lukewarm water. Stir in the yeast and add half the flour, sugar and salt. Mix well and allow to stand for 10 minutes until the yeast starts to ferment.

    • 2

      Add the sour milk and the remainder of the flour and stir well using a wooden spoon. Allow the mixture to stand and rise for 20 minutes under a moist cloth. The dough should be a bit sticky.

    • 3

      Add a spoonful of dough to a greased Teflon pan. Spread the dough outwards and fry it for 3 minutes on each side over a medium heat.

    Print Friendly
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