Lazy Crispy Fried Flatbread (No Kneading, Extra Crunchy)
This is my go-to homemade version when I want something crispy, comforting, and reliable. With simple pantry ingredients and a foolproof batter, it’s perfect for breakfast, brunch, or a savory snack—freshly fried at home and much more reassuring than store-bought.
Ingredients
Main ingredients
- 500 g all-purpose flour
- 1 egg about 50g
- 10 g aluminum-free crispy fritter mix
Seasoning & liquid
- 8 g salt
- 5 g instant dry yeast
- 350 ml water room temperature; warm water in cold weather
For frying
- Cooking oil as needed
Instructions
Make the batter
- In a large bowl, add flour, salt, egg, yeast, and the aluminum-free crispy fritter mix. Stir well with chopsticks. Gradually pour in the water while stirring until a thick, smooth batter forms with no dry flour or lumps.
Ferment
- Cover the bowl and let the batter ferment in a warm place until doubled in volume and full of bubbles throughout.
- Note: For convenience, the batter can be mixed the night before and left to ferment in the refrigerator overnight.
Deflate and portion
- Stir the fermented batter with chopsticks for 2–3 minutes to release excess air. Lightly oil your hands, take about 80–100g batter, shape it gently into a round, and stretch into a flat disc about 0.5–0.8cm thick. Poke a few small holes on the surface to prevent puffing.
Fry
- Heat oil to about 200°C. Carefully slide the flatbread into the hot oil. Fry over high heat until it puffs and turns light golden, then flip and fry until both sides are evenly golden and crisp.
Drain and serve
- Remove and drain on paper towels. Let rest briefly before serving for the best crisp-outside, soft-inside texture.