Serve Warm: Best enjoyed hot with butter, jam, cheese, or dipped into soups and stews.

Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a skillet or microwave before serving.

Freezing: Wrap cooled bread in foil and freeze for up to 1 month. Thaw and reheat before enjoying.

Variations

Herb Bread: Add chopped fresh herbs (like parsley or dill) to the dough for an aromatic twist.

Cheese Bread: Mix shredded cheese into the dough for a savory flavor boost.

Garlic Bread: Brush cooked bread with garlic butter for an irresistible snack.

Sweet Bread: Add a little extra sugar and raisins for a lightly sweet treat.

FAQ

Can I use yogurt instead of kefir?
Yes! Yogurt works well as a substitute, though kefir gives a slightly tangier flavor.

Do I need to let the dough rise?
No rising is required! This is what makes the recipe so quick—straight from mixing to cooking.

What kind of pan works best?
A heavy-bottomed nonstick skillet or cast-iron pan works perfectly for even cooking.

Can I make one large bread instead of small rounds?
Yes, but cook it on lower heat and for longer to ensure the inside cooks through.