Skillet cheese flatbreads

Grate the cheese on the coarse side of the grater.

Stand the grater on a board rather than holding it in mid-air — it cannot slip that way.

Mix the kefir, soda and salt in a bowl and wait half a minute — it will fizz. Add the flour and knead a soft dough, then work in the cheese.

If the dough sticks, add a spoonful of flour — no more, or the flatbreads turn tough.

Divide the dough into four and flatten each piece with your palms into a round about a finger thick.

Heat the oiled pan over medium heat and fry the flatbreads, covered, for 3 minutes a side.

Keep the heat medium. Too hot and the flatbread burns outside while the middle stays raw — break the first one open and check: the crumb should be dry, not sticky.

Turn off the hob and pile the flatbreads on a plate. They are best while still warm. Enjoy!